Saturday, August 6, 2016

Country-Style Pork Ribs w/Homemade 'Kraut

pork country-style ribs w/home-made sauerkraut & potatoes w/a side of cantaloupe and tomatoes

Mom made a wonderful dinner last night that I would never be able to make at home for dinner as GB thinks he hates sauerkraut, and the chillun don't think they like it either. I, however, love it! 
When I was at the COMO Farmer's Market last week, there was a vendor there that made fresh sauerkraut and he had samples of it. I tried it and immediately swooned! Thought I'd tasted great 'kraut before, but realized I never really have had great kraut...his was sublime crunchy goodness. So, I took some back to mom and dad's home and mom decided a simmered dinner of pork country-style ribs, kraut and potatoes would hit the spot! My sis, dad and I agreed! 

The throw 'n go for 4 folks (with some left-overs):

1 1/4 lb. bone-in pork country-style ribs (they're fatty and that's good)
olive oil for browning
1 pint jar fresh, home-made sauerkraut (or your favorite sauerkraut)
8 small white potatoes
1 medium onion, chunked
1 cup moscado white wine 
fresh ground pepper to taste

mustard is a must!

Warm olive oil in a Dutch oven and sauté the onions for a minute or two, then add the ribs and brown on all sides. Place the potatoes in the pot. Drain the sauerkraut (and rinse if too salty) and put on top of the ribs and potatoes. Stir things around a bit so all is incorporated. Add pepper to your taste, but remember the kraut is salty, so go very sparingly with that. Gently simmer all until the potatoes poke done (the pork will be done as well). Don't overcook the pork - it will be dry! Serve with mustard. 

Mom also had a homemade (by her) spicy hot peach catsup and it was most excellent on the pork! 



till we eat again!

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