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Mennonite Style Ribs

4 lb Pork back ribs
28 ea Fl oz bottled sauerkraut
2 T Vegetable oil
2 ea Garlic cloves, minced
1 ea Onion, chopped
3 c Fresh apple cider or juice
1 T Dijon mustard
2 T Liquid honey
2 ea Bay leaves
1/4 t Ground allspice
2 lg Golden delicious apples, peeled, chopped
1/2 c Pearl barley
1 t Caraway seed
Salt and pepper to taste


Cut ribs into 3 rib pieces. Pat dry with paper towel. Rinse and drain sauerkraut. Set aside. In Dutch oven, heat oil over medium high heat. Brown ribs in batches, about 3 mintues per side. Reduce heat to medium low. Saute garlic and onion 10 minutes or until golden. Stir in apple cider, mustard, honey, bay leaves, allspice and ribs, with any accumulated juices. Bring to boil. Reduce heat. Simmer, covered, for 30 minutes. Add apples, sauerkraut, barley and caraway seed. Simmer, covered, 1 hours, adding more apple cider in pan becomes dry. Discard bay leaves. Season to taste with salt and pepper. Makes 6 servings.


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