Cooking On A Budget: Old World Dutch Oven Pork Ribs

Thursday, September 25, 2014

Old World Dutch Oven Pork Ribs

Yum
I add a little something extra to a dish I've had since childhood. These Old World Dutch Oven Pork Ribs are falling off the bone tender and incredibly delicious! 



What inspires you to make the dishes that you do? Almost two weeks ago I took advantage of baby back ribs on sale for $3.99 per pound and while in the store today I spotted some Spiced Apple Cider and then it hit me what to do with the ribs. I would make Old World Dutch Oven Pork Ribs with sauerkraut and spiced apple cider. After all it is fall and that's when you crave those warm, comforting meals that you save for colder weather.
If your store doesn't sell spiced apple cider you can heat some regular apple cider in a small sauce pot and add a couple pinches of cinnamon and a pinch of cloves and basically that's it.

  • 1-2 rack of ribs (Depends on the size and appetite of your family.)
  • 1 large onion - medium dice
  • 1 - 27 oz. can sauerkraut
  • 1/4 cup flour
  • 2 cups spiced apple cider
  • Crisco® shortening - for searing the ribs
  • 1 tsp. caraway seeds
  • salt to taste
  • black pepper to taste
  1. Prep your onion.
  2. Break down the ribs into sections of 3 ribs each. You will have an end section that will be smaller.
  3. Season both sides of the ribs with salt and black pepper to taste.
  4. Over medium high heat place your dutch oven on the burner. Allow this to heat up for about 3-4 minutes. Then add 1-2 tbsp. of shortening to the pan and let this melt and get hot.
  5. Add the sections of ribs to the pan being careful not to overcrowd them. Sear in batches and adjust the heat as necessary so you don't burn the fat. You want a nice golden brown on the meat side. Add more shortening to finish searing the ribs. As you get done with each batch remove to a waiting plate.
  6. When the ribs are seared and on a plate, add in the onion and give a stir. Add a touch of salt and pepper and cook until the onions begin to soften.
  7. Add the flour to the onions and keep stirring and cooking until the raw flour taste is gone. Takes about 2-3 minutes.
  8. Add in the spiced apple cider a little at a time, stirring and scraping the bottom of the pot. Next add the ribs to the pot.
  9. Cover with the sauerkraut and sprinkle in the caraway seeds. Stir and little. Cover and simmer for about 4 hours on low heat.
We like to serve ours with mashed potatoes and pour the sauerkraut and it's sauce over the top of the meat and potatoes.

Your family will love this dish. The sauce has the tart flavor of the sauerkraut complimented by the background apple spiced cider. It's really yummy and what a wonderful fall and winter meal this is. Hearty, delicious and to be sure filling. If you want a side vegetable I believe carrots would be a fabulous choice.


Most sites tell you a half a rack of ribs per person but I really think that is way to much meat. Three to four meaty ribs per person should be plenty especially with this kind of dinner. You have meat, potatoes and a side vegetable. With that in mind I have figured the dinner (1 rack gave us four 3-rib portions and one small meaty portion) to cost approximately $12.55.

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