Summary

Ingredients

• 4 port. Ribs
• 2 onions)
• salt
• 5 grains pepper
• Herbs, (amount to taste)
• some oil
• Ground pepper
• Paprika powder
• leaves Bay
• 500 g sauerkraut (wine sauerkraut)
• 1 onion (s)
• 50 g bacon, white (fat)
• 1 pinch (s) salt
• 2 grains allspice
• 1 bay leaf
• 3 juniper berries
• 1 tablespoon sugar
• 1 small potato (s), (raw)

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Instructions

1. The ribs: cut the onions into large pieces and put them in the pot together with the herbs, pepper, bay leaf and a little salt.
2. Cut the ribs into pieces approx. 7-10 cm. Rub on both sides with salt, pepper and paprika. Sear them in the pan for about 2 minutes on both sides with oil and then layer them in the pan. Pour water up to 1 cm over the ribs and simmer the ribs for about 1 hour until they are tender and the meat can be easily (!!!) removed from the bone.
3. The sauerkraut: cut the bacon into small cubes and sauté in a pan until translucent. Cut the onions into small cubes and add to them. When both are slightly brown, add the sauerkraut and pour some water over them so that it doesn`t burn. Simmer together with bay leaves, juniper, allspice and salt for about 10-15 minutes. Stir in sugar halfway through. Finally, peel the potatoes, grate them finely and mix quickly with the sauerkraut while stirring, so that the cooking water binds a little. (That is a matter of taste, it doesn`t necessarily have to be.)