I absolutely love Pork Spareribs and Sauerkraut because for me it's comfort food. Comfort food to me encompasses these factors: food that connects you with your past, is warming and hearty and filling and delights your taste buds. It is a dish you can eat over and over and over again and never ever grow tired of it. What's your comfort food? I am sure you have many as I do.
The recipe has steps, but simple to execute at the same time. Once you get it all together you just let it slow simmer for a few hours and allow the pork to get falling off the bone tender and for all of the flavors to meld together.
You need to use either pork spare ribs (the larger ribs) or baby back ribs - I think bone-in ribs are the best as they add flavor to any meat dish! I tried it once with country style ribs and did not care for it. How many ribs you buy is dependent on the number of people. I bought 1 rack of ribs for the two of us and figured we would have left overs as we normally do, but I was wrong! Yesterday we consumed an entire rack between the two of us.
- 1-2 slabs Baby Back Pork Spareribs or Back Loin Ribs (aka St. Louis Ribs)
- 1 large can (27 oz.) or bag of Sauerkraut
- 1 large Sweet Onion – medium dice
- Shortening – such as Crisco®
- 1 cup water - plus additional to cover the ribs.
- 3 tbsp. all purpose flour
- 1 tbsp. caraway seed - or to taste.
3. Next, add in the diced onion and scrap the pan to remove all the good bits from the searing process. Cook the onions down long enough for the juices to be extracted and continue to scrap to get up all of the good bits.
4. Add in approximately 3 tbsp. flour and stir and cook until the raw flavor of the flour cooks out. This will take about 2 to 3 minutes. Whisk in 1 cup of water and keep stirring until you have no lumps. Add more water as necessary.
6. Cook covered over medium heat until bubbling and turn the heat down to a simmer. Cook for about 2 to 3 hours until the ribs are completely tender. Serve with creamy mashed potatoes and rye bread.