Sauerkraut with Pork Ribs
by Editorial Staff
Sauerkraut with pork ribs is a simple, tasty and satisfying dish that goes well on weekdays and holidays. Take note of the recipe!
Cook: 1 hour
Serving: 4
Ingredients
- Pork Ribs – 700 Grams
- Onions – 1-2 Pieces
- Sauerkraut – 400 Grams
- Sunflower oil – 20 Milliliters
- Bay leaf – 1 piece
- Salt – To taste
- Ground black pepper – To taste
Directions
- Prepare the ingredients for making the sauerkraut ribs.
- Wash the ribs, dry them and, if they are long, cut them into two parts. Pour sunflower oil into a saucepan with a thick bottom or cauldron, heat up and lay out the ribs.
- Fry the ribs until light golden brown on all sides.
- Peel, wash and chop the onions. Add to pot.
- Fry the ribs with onions for 7-8 minutes, stirring. Then pour the water to cover the meat.
- Season with salt and pepper to taste.
- Cover the saucepan with a lid and simmer until tender over medium heat. Then lay out the sauerkraut, which should be squeezed out of the brine before.
- Add the bay leaf to the saucepan 10 minutes before cooking.
- Pork ribs with sauerkraut are ready.
- Serve fragrant, tender ribs with sauerkraut for the second lunch and on the festive table as a hot dish.
Bon appetit!
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