Baby back rib meat and Kraut

By Forrest Hoffman, Watertown WI

Ingredients

1/2 rack of Baby back ribs
1 27 oz can of "Franks Quality Kraut"
1 tsp basamic vinegar
Pinch of caraway seeds (optional)
1 Tablespoon brown sugar
1 medium chopped onion

Directions

Start 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.

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

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

Put 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.

Servings

Time to prepare

8 1/2 hours to allow rub mixture to make ribs delicious. Cook one hour more.

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