Fall-off-the-Bone Pork Ribs With Sauerkraut

Name: Fall-off-the-Bone Pork Ribs With Sauerkraut
Ingredients: 4 pounds country-style pork ribs (cut 1 1/2 inches thick); 2 cloves garlic (minced); 2 to 3 dashes salt; 2 to 3 dashes black pepper; 1 pound sauerkraut (drained and optionally rinsed); 2 cups unsweetened applesauce; 2 tablespoons brown sugar (packed); 1 tablespoon caraway seeds

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Fall-off-the-Bone Pork Ribs With Sauerkraut

Ingredients

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4 pounds country-style pork ribs (cut 1 1/2 inches thick)2 cloves garlic (minced)2 to 3 dashes salt2 to 3 dashes black pepper1 pound sauerkraut (drained and optionally rinsed)2 cups unsweetened applesauce2 tablespoons brown sugar (packed)1 tablespoon caraway seeds

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Instructions

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Gather the ingredients. Preheat oven to 450 F. The Spruce / Wanda Abraham Pat pork ribs dry with paper towels. Rub ribs all over with garlic, salt, and pepper. The Spruce / Wanda Abraham In a shallow roasting pan, place the ribs meaty side down. Roast 20 minutes, uncovered. The Spruce / Wanda Abraham Reduce the oven temperature to 250 F. Remove the pan from the oven and turn the ribs so they are now meaty side up. The Spruce / Wanda Abraham In a large bowl, combine sauerkraut, applesauce, brown sugar, and caraway seeds, mixing well. The Spruce / Wanda Abraham Pour the sauerkraut mix over the pork ribs. Cover the roasting pan and bake 1 1/2 to 2 hours, until the meat is tender. The Spruce / Wanda Abraham