Sauerkraut with Country-Style Ribs
195
This recipe is my glorified version of a Polish "kapusta," made hearty with the addition of country-style pork ribs, mushroooms and bacon. Traditionally, it is served with "kluski (potato dumplings)" or egg noodles and rye bread.
Ingredients
| 1 | medium |
cabbage
trimmed, cored and shredded |
* |
| 14 | ounces |
sauerkraut
canned, drained, rinsed, reserve some of the liquid |
|
| 1 | large |
yellow onion
chopped |
|
| 8 | ounces |
mushrooms
chopped, sauteed |
|
| 2 | pounds |
pork ribs
country-style, boneless or bone-in |
|
| 1 | teaspoon |
sugar
granulated white |
|
| ¾ | teaspoon |
kosher salt
|
|
| ¼ | teaspoon |
black pepper
|
* |
| 1 | cup |
beer
any |
|
| 4 | strips |
bacon
cooked until crisp, chopped |
Directions
Combine cabbage, sauerkraut, 2 teaspoon reserved sauerkraut juice, onion, salt, pepper and sugar in slow cooker crock. Layer in the ribs over the mixture. Pour the beer over the ribs just before turning on cooker. Cover and cook on LOW 8 to 10 hours (meat should be very tender).
Remove ribs from cooker and let cool enough to handle.
Shred meat, discarding any bones and fat. Return meat to cooker along with the sauteed chopped mushrooms and bacon. Continue to cook approximatley 15 to 20 minutes, until heated through.
