Beer Braised Country Pork Ribs with Sauerkraut and Easy Homemade Applesauce

Ed Note: If you cannot read what's below, Hold the left button on your mouse down and run your cursor over it and the text will magically appear.

If for any reason you have trouble getting into this youtube, there are at least four ways to do it:

Cut and paste the youtube website almost immediately below

click on the title in the black band at the top of the frame

click on the white triangle in the frame

click on the youtube logo in the black band at the bottom of the frame

IF none of those work, there is absolutely no hope for you.

                  

Good Luck.

Aaaaaaah Shala My Lickem

http://www.youtube.com/watch?v=5BUvEw1B6oM

Beer Braised Country Pork Ribs with Sauerkraut and Easy Homemade Apples

https://www.anolon.com/recipes/courses/dinner/beer-braised-spareribs-and-sauerkraut/

Uploaded on May 8, 2009

The premier episode of Kitchen Centsability features demonstrations of Beer Braised Country Pork Ribs with
Sauerkraut and an Easy Homemade Applesauce.

Related Recipes

• Easy All-American Barbecue Chicken
• Pan Roasted Cod with Puttanesca
• Spice-Rubbed Chicken

Print this Recipe

Beer Braised Spareribs and Sauerkraut

by Rosemary Mark

Savory beer braised pork ribs atop a bed of sweet apple sauerkraut—this German-inspired meal is great for the Fall festival season.

Ingredients

• 2 1/2 lbs Boneless country-style pork ribsloin or shoulder
• 1 tsp Salt
• 1/2 tsp Onion powder
• 1/4 tsp Paprika
• 1 tbsp Cooking oil
• 2 medium Sweet apples (such as Gala) cored & sliced 1/4 inch thick
• 1 medium Onion sliced in thin strip
• 12 oz Pale ale (or other light style beer), divided
• 2 tbsp Brown sugar packed
• 32 oz Sauerkraut (canned or jarred)drained

Recipe Details

• Yield: 6 Servings
• Cuisine: German
• Course: Dinner

• Directions

1. Preheat oven to 350°F.
2. Combine salt, onion powder, and paprika; sprinkle evenly over ribs. Heat oil in pan over medium-high heat; brown ribs 3-4 minutes per side. Remove from pan and reduce heat to medium.
3. Add apples and onion to pan. Cook, stirring until just beginning to soften, about 3 minutes. Add 1 cup beer and brown sugar, then simmer over medium-high heat until liquid is nearly evaporated, about 4 minutes. Remove from heat. Stir in sauerkraut and arrange ribs on top. Place lid on pan.
4. Bake 1 hour. Pour remaining 1/2 cup beer over ribs and continue baking, covered, until ribs are fork-tender, 15-30 minutes longer.
5. Note: Loin ribs are leaner and a little drier than shoulder ribs and hold their shape better when baked.