I made this recipe on Saturday night during one of the many rain showers that rolled through. I wish I could add a picture–I have several–but they all look terrible! The lighting in our house is not conducive to taking nighttime photos of food. Still, trust me, if you l like pork and you like sauerkraut, this is a super easy autumn meal. It would also be great for a Mabon or Samhain potluck, as it feeds six, easy.
Smothered Braised Pork Ribs
Adapted from this recipe.
Time: 30 minutes active, 2-3 hours inactive
2-3 pounds country style pork ribs
1-2 tbsp ghee or cooking oil of choice
2 leeks, white and light green area, sliced thin
1 lb. sauerkraut, preferably from the cold case
1 – 2 c. liquid, choose between chicken or beef broth, dry white wine, beer
Seasonings: salt, black pepper, nutmeg
1 dutch oven
Preheat the oven to 350.
1. Generously season the ribs with salt and pepper. Lightly sprinkle nutmeg.
2. Heat oil in the dutch oven. When hot, sear the ribs on one side.
3. Once the ribs are seared a nice golden brown, remove them from the dutch oven onto a plate. Add more oil if the pan is dry, then add the leeks. Sauté until soft. If the pan dries, or a thicker crust is forming, deglaze the pan with a small amount (less than a 1/4 cup) of liquid.
4. After the leeks are soft, place the ribs back in the dutch oven, uncooked side down.
5. Cover with sauerkraut. Add 1 c. of liquid of choice. Cover with lid, and put in the oven for 2-3 hours, checking every hour. If the pot dries out, simply add another 1/2 c. to 1 c. liquid.
6. Ribs are done when they fall apart due to gentle prodding with a fork, about 2 hours.
German potato salad, sautéed red cabbage, sauerkraut, buttered carrots