By The Krautfather Main Dishes
September 24, 2012
8-12 Boneless Country Style Ribs - Large
2 Jars Bavarian Style Frank's Kraut
1 Shot of Good Scotch (Bourbon has been used by others)
10 -12 Medium Potatoes
1Preheat oven to 325 degrees.
2Season ribs with salt, pepper, and seasoned salt.
3Add 1/3 cup water.
4Place in oven for 1 hour.
1Drain 1 & 1/2 jars of kraut and rinse with water.
2Place in dutch oven.
3Drain remaining 1/2 jar and place in dutch oven (don't rinse).
4Add water so that it is half-way covered.
5Add 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.
6Mix together and bring to a boil.
7Simmer covered for 2 1/2 hours.
8Do not let it dry out.
9Add water a little at a time to keep moist.
1After 1 hour in the oven, move ribs to a slow cooker.
2MAKE SURE YOU GET ALL THE PAN DRIPPINGS.
3**We have a slow cooker that has an insert that can be used in an oven which makes this step very easy.
4Oven->slowcooker** Put slow cooker on high.
1After it is finished simmering, move to slow cooker ** do not take juice, use a slotted spoon ** topping off the ribs.
2Let it all cook for another 2 hours.
3Boil peeled potatoes.
4Serve Ribs/Kraut with potatoes drenched in butter.
5All for a healthy smile.
June 22, 2017
Made exactly to recipe, so easy and a great hit, will be making this regularly, thanks for sharing
yummy flavours! not too difficult to make once your prep is done.
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