Kraut & Spareribs (meal prepartion recollection from Pam's)
Kraut
Spareribs
Onion
Apple (optional)
Mashed potatoes are usually served as a side dish.
Mom tried the kraut in the refrigerated section in a plastic bag, but she
also used it in the can and the jar. All were OK with her. Grandma Kuhn
preferred it in the can or jar I think. Silver Floss was the preferred brand
but there is actually a brand called Kuhn which Steve brought from NJ which
we liked too. Mom always rinsed and drained the kraut it in a colander after
she took it out of the can, jar or whatever.
Then you put most of the kraut in a roasting pan and put the meat on top of
it. You can parboil the meat if you'd like before putting it on the kraut.
Mom often did this; I don't. Then you put an onion sliced about an half inch
thick over the meat and put the rest of the kraut on top. Add 1-2 cups of
water to the pan and put the lid on the roaster. (We use enamel oval shaped
roasting pans). You can also quarter an apple and add it too. Then you roast
it at 350 degrees until the meat is tender and ready to fall off the bone.
Depending on how much meat and kraut you use this can take anywhere from 1
and a half to 3 hours. You can turn the oven back to 325 degrees because
it's a slow-cooking kind of meal in order for the flavors to mix and the
meat to tenderize. You may have to stir the contents of the roasting pan a
bit and add water occasionally if the kraut starts to brown too much against
the sides of the pan.
Kraut
Spareribs
Onion
Apple (optional)
Mashed potatoes are usually served as a side dish.
Mom tried the kraut in the refrigerated section in a plastic bag, but she
also used it in the can and the jar. All were OK with her. Grandma Kuhn
preferred it in the can or jar I think. Silver Floss was the preferred brand
but there is actually a brand called Kuhn which Steve brought from NJ which
we liked too. Mom always rinsed and drained the kraut it in a colander after
she took it out of the can, jar or whatever.
Then you put most of the kraut in a roasting pan and put the meat on top of
it. You can parboil the meat if you'd like before putting it on the kraut.
Mom often did this; I don't. Then you put an onion sliced about an half inch
thick over the meat and put the rest of the kraut on top. Add 1-2 cups of
water to the pan and put the lid on the roaster. (We use enamel oval shaped
roasting pans). You can also quarter an apple and add it too. Then you roast
it at 350 degrees until the meat is tender and ready to fall off the bone.
Depending on how much meat and kraut you use this can take anywhere from 1
and a half to 3 hours. You can turn the oven back to 325 degrees because
it's a slow-cooking kind of meal in order for the flavors to mix and the
meat to tenderize. You may have to stir the contents of the roasting pan a
bit and add water occasionally if the kraut starts to brown too much against
the sides of the pan.
Actually the brand was Kuehne:
ReplyDeletehttp://www.germandeli.com/kuehne.html
Haven't seen it in a while.
One reason I loved this was Grandma and Pap always served bread and butter with this meal. But the best part was the Dark Karo Syrup you put on the buttered bread and ate it along with the sauerkraut and ribs. Great combination!
ReplyDeleteThat's a picture of Michelle isn't it?
ReplyDelete