Ribs with Sauerkraut Filling
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg pork ribs, with rind
- 300 g sauerkraut
- 1 small onion (s)
- 1 apple, sour
- Juniper berries, bay leaf, caraway seeds
- salt and pepper
- 50 g lard
- 0.5 ½ cup wine, white
- 250 ml meat broth
- 1 bunch soup greens
- some water
Print Recipe
Pin Recipe Instructions
- Wash and dry the rib, cut the rind into a diamond shape, cut a pocket towards the bone, season well inside and out with salt and pepper, set aside.
- Squeeze out the sauerkraut, peel the onion, dice finely. Chop the apple more coarsely, sweat both together with half of the lard, add the sauerkraut, let it tarnish. Season with juniper berries, bay leaf and caraway seeds. Deglaze with a little water and stew for 20 minutes. Let cool a little, stir in the wine and fill the rib with the mixture, sew up. Fry with the rind facing down in the roaster, pour on the stock, add the soup greens and fry in a preheated oven at 180 ° C for about 1.5 hours.
- Water the meat more often in the first half an hour, then turn it over (rind facing up) and water several times towards the end of the roasting time so that there is a nice crust.
- Remove the twine before serving.
- Side dish: boiled potatoes, pasta, mixed salad.
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