Baby back rib meat and Kraut

By The Krautfather  

September 27, 2012

  • Prep: 8 hrs 30 mins
  • Cook: 1 hr
  • Yields: N/A


1/2 rack of Baby back ribs

1 27 oz can of "Franks Quality Kraut"

1 tsp balsamic vinegar

Pinch of caraway seeds (optional)

1 Tablespoon brown sugar

1 medium chopped onion


1Start by preparing the ribs. Remove the membrane on the bone side of the ribs. Use a dry rub of your choice and apply on all rib surfaces. Wrap in plastic wrap, or foil and store in fridge for at leat 8 hours. Remove ribs from fridge, remove from plastic or foil and place in oven save vessle and roast at 425 degrees for an hour. turn oven temp. down to 325 degrees, and continue to bake for another 1 1/2 hours or until tender. Remove from oven, and let cool before removing meat from bones.

2Drain and rinse sauerkraut, and boil kraut for ten min. in boiling water, drain.

3Add sauerkraut to large frying pan, add rib meat, caraway if desired, and chopped onion.

4Put pan on medium low heat, add brown sugar and balsamic vinegar. Cook for a good hour, Stir mixture occasionally to prevent from burning. Season with salt and pepper to taste.


Nutrition Facts

Serving Size4

0 Reviews

All fields and a star-rating are required to submit a review.