Peeled Ribs / Spare Ribs on Sauerkraut
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg ribs, peeled ribs / spareribs
- 750 g sauerkraut, (wine sauerkraut, 1 lare can)
- 200 ml water, (approx. 1/2 can)
- salt
- pepper
- Paprika powder, noble sweet + hot pink
Print Recipe
Pin Recipe Instructions
- Make a mixture of salt, pepper, paprika, noble sweet and hot pink (a lot of the last two). Rub the ribs with the spice mixture, just add a little bit of seasoning.
- Knot the roasting tube well at one end, place the sauerkraut in the foil and distribute it, pour in the water. Place the ribs on the sauerkraut, close the roasting tube and prick the top several times with a pin so that the foil does not burst.
- Cook in the oven at 180 ° for approx. 1 hour, then check visually whether the meat is slowly detaching from the ribs. If so, the ribs are done.
- The sauerkraut absorbs the juice and some of the seasoning from the ribs and forms a sauce that no longer needs to be done. Hence the slight seasoning, part of it goes into the herb.
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