Sunday, December 12, 2010

Slow Apple Cider Braised Country Pork Ribs and Sauerkraut

To me, there are few better aromas than the slightly pungent but equally enticing smell of sauerkraut slowly simmering on the stove while nestled around some meaty country pork ribs.  Particularly on a cold evening.  So on this second consecutive wintery and snowy weekend in a row, it seemed the perfect time to indulge in a pot of this ultimate comfort food. What better to serve this meal with than a side of billowy and buttery fluffy mashed potatoes?!   

Country Pork Ribs and Kraut Braised in Apple Cider
1 large jar of German sauerkraut (not Bavarian which is sweet)
country pork spare ribs
1 granny smith apple, peeled, seeded and cut into eighths
1 McIntosh apple, peeled, seeded and cut into eighths
apple cider
dry white wine
2 tablespoons fennel seed, coarsely cracked
coarse ground pepper
sea salt

Preheat oven to 350 degrees. In a large oven proof skillet or dutch oven heat 2 tablespoons olive oil over medium high heat until just smoking. Combine fennel, salt and pepper and liberally season pork ribs. Place ribs in hot skillet and brown on all sides. Remove ribs to a plate. Add apples to the skillet and cook just a minute to two to absorb some of the flavor in the pan. Add about 1 cup of white wine and deglaze the pan. Add sauerkraut and pork ribs back to the pan and pour over enough apple cider to cover half way up the ribs. Tightly cover and cook in the oven for 1 1/2 to 2 hours or until pork is tender and falls off the bone.

Buttermilk Mashed Potatoes
Yukon Gold potatoes

Place potatoes in a large saucepan and cover with cold water. Place over a high burner and bring to a boil. Turn heat down to keep potatoes at a gentle boil and cook for approximately 15 minutes or until they are fork tender. Heat a couple of tablespoons of butter and a 1/2 cup milk or so together. Drain potatoes and return to hot pot. Pour milk and butter mixture over potatoes and mash together. Add several tablespoons of buttermilk and stir vigorously. Add salt and pepper  to season and stir to combine. Serve immediately.

1 comment:

  1. I just bought all the ingredients to make ribs and kraut for supper. Thought I'd look around the net to see if I could find a way to make this even better and I'm thinking you're recipe is just what I was looking for. It's not winter here in Northern Wisconsin, but it's still cool enough to make a pot of ribs and kraut!