All Day Sweet Country-Style Ribs2012-09-24
- Servings : 6-8
- Prep Time : 0m
- Cook Time : 5m
- Ready In : 0m
- 8-12 Boneless Country Style Ribs - Large
- 2 Jars Bavarian Style Frank's Kraut
- Onion Powder
- Seasoned Salt
- 1 Shot of Good Scotch (Bourbon has been used by others)
- Brown Sugar
- 10 -12 Medium Potatoes
RIBS: Preheat oven to 325 degrees. Season ribs with salt, pepper, and seasoned salt. Add 1/3 cup water. Place in oven for 1 hour.
KRAUT: Drain 1 & 1/2 jars of kraut and rinse with water. Place in dutch oven. Drain remaining 1/2 jar and place in dutch oven (don't rinse). Add water so that it is half-way covered. Add a good helping of pepper, a little salt, onion powder to taste, a heaping teaspoon (about 3 normal) of brown sugar, and a shot of Scotch. Mix together and bring to a boil. Simmer covered for 2 1/2 hours. Do not let it dry out. Add water a little at a time to keep moist.
RIBS: After 1 hour in the oven, move ribs to a slow cooker. MAKE SURE YOU GET ALL THE PAN DRIPPINGS. **We have a slow cooker that has an insert that can be used in an oven which makes this step very easy. Oven->slowcooker** Put slow cooker on high.
KRAUT: After it is finished simmering, move to slow cooker ** do not take juice, use a slotted spoon ** topping off the ribs.
Let it all cook for another 2 hours.
Boil peeled potatoes.
Serve Ribs/Kraut with potatoes drenched in butter. All for a healthy smile. 😉Add to favorites
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