Today I'm sharing this special part of my family heritage with you. I hope you love Grandma Mabel's Sauerkraut & Spare Ribs as much as I do! The ingredients are simple and few; the secret is in the technique and sauerkraut.
Very early in the day, melt lard or bacon fat over moderate heat in a very large stock pot or Dutch oven.
Don't let it smoke.
Season ribs to taste, then brown ribs on all sides in small batches.
Return ribs to pot. Layer with sauerkraut and chopped onion.
Remember, to preserve probiotics, cook only some of your kraut and leave the rest at room temperature (see note below).
Grandma's secret is in the layering, so don't pile kraut all on top!
As ribs and kraut cook, their juices will flow down and mingle to create amazing flavor.
Sample kraut.
If it's too sour, add a slice or two of apple to draw out tartness. No need to remove before serving -- it will cook down.
Turn heat to low, cover pot with lid, and allow to cook all day.
Check occasionally to make sure there is adequate moisture and ribs aren't sticking.
*OR Bubbies. Please do not use canned sauerkraut. Not only are the wonderful vitamins, minerals, and friendly bacteria lost in the canning process, but the flavor is tinny and insipid.
If you want to preserve the probiotics, simply divide your kraut and use a small amount in the cooking process while allowing the rest to stay at room temperature. Serve the reserved amount on the side, or gently fold it into the ribs just before serving.
**Bone-in or boneless pork spare ribs, pork chops, or beef ribs (8 ounces per person, plus extra for leftovers).
Serve with mashed potatoes (or caulitatoes!) and homemade applesauce. Leftovers will keep for 1 week and taste better the longer they sit!
Grandma Mabel's Sauerkraut and Spare Ribs https://traditionalcookingschool.com/fermenting-and-culturing/grandma-mabels-sauerkraut-and-spareribs/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Grandma+Mabel%27s+Sauerkraut+%26+Spare+Ribs