Pork Back Ribs with Sauerkraut
- Servings : 6
- Prep Time : 10m
- Cook Time : 1:30 h
- Ready In : 1:40 h
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Pork back ribs with Sauerkraut. Fried pork ribs with beer and sauerkraut.
- 2 ½ pounds (1.44 kg) pork loin back ribs,cut into 2-3 rib portions
- 1 tablespoon vegetable oil
- 12 oz (360 ml) can beer
- 4 cups (1 kg) well drained Sauerkraut
- 2 tablespoons brown sugar
- fresh chopped parsley for garnish
- kosher salt
Heat vegetable oil in a large nonstick skillet. Add pork ribs and cook until well browned on both sides. Remove cooked pork ribs from the skillet. Pour off drippings from the skillet.
Return pork ribs to skillet. Add beer and 1/2 teaspoon kosher salt. Bring to a boil. Reduce heat to low,cover and simmer for 30 minutes.
Stir in drained sauerkraut,brown sugar and 1/2 teaspoon kosher salt. Cover and simmer over low heat for a further 1 hour or until ribs are tender,stirring occasionally.
Remove cooked pork ribs from skillet. Sprinkle with fresh chopped parsley and serve.