All Day Sweet Country-Style Ribs

By Norbert Doeberlein, Lake Mills, WI

Ingredients

8-12 Boneless Country Style Ribs - Large
2 Jars Bavarian Style Frank's Kraut
Salt
Pepper
Onion Powder
Seasoned Salt
1 Shot of Good Scotch (Bourbon has been used by others)
Brown Sugar
10 -12 Medium Potatoes

Directions

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. ;-)

Servings

6-8

Time to prepare

5 hours

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