John Myers
Ingredients for 4 servings:
- 1 kg ribs, thickly sliced
- 1 jar sauerkraut, or equivalent amount loose
- Oil or frying fat
- 2 onions
- Mustard
- Pepper, whole
- Allspice
- Juniper berry(s)
- Bay leaf
- Broth, granulated
Instructions
Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes
Layered ribs with sauerkraut
Fry the ribs in hot oil or frying fat until crispy brown on both sides. Fry the sliced onions in some of the frying fat. Rinse the sauerkraut a little if it is too sour. Brush the ribs with mustard on both sides and place them in a suitable pot in layers with the sauerkraut, starting with the sauerkraut. Stir in the toasted onions, spices, and a little of the boiled broth. Then add enough water to just reach the edge of the meat. Cook with the lid slightly open until the bones can be easily removed from the meat, as is usual with ribs. Serve with boiled potatoes as a side dish, or, as is customary in the Vogtland region, hearty potato pancakes or boiled dumplings.
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