I make spare ribs and sauerkraut. I just bake them
together with some apple juice added. Just seasoned
with salt and pepper. Serve the sauerkraut over
mashed potates. Yum!

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

"Kate Connally" > wrote in message
...
>I make spare ribs and sauerkraut. I just bake them
> together with some apple juice added. Just seasoned
> with salt and pepper. Serve the sauerkraut over
> mashed potates. Yum!
>

Man, I ate my version of this all week last week. Have you checked out the
nutrition in pork and sauerkraut? The salt content is high, but the
potassium, folate, and calcium levels are really high. It's the lind of food
that just makes me feel good. Have you tried it with chunks of boneless,
browned pork?

cybercat wrote:

> "Kate Connally" > wrote in message
> ...
>
>>I make spare ribs and sauerkraut. I just bake them
>>together with some apple juice added. Just seasoned
>>with salt and pepper. Serve the sauerkraut over
>>mashed potates. Yum!
>>
>
>
> Man, I ate my version of this all week last week. Have you checked out the
> nutrition in pork and sauerkraut? The salt content is high, but the
> potassium, folate, and calcium levels are really high. It's the lind of food
> that just makes me feel good. Have you tried it with chunks of boneless,
> browned pork?

Please don't spoil it for me by telling me it's good for me! ;-)

I have a Czech recipe for pork and sauerkraut which uses
a whole roast. I've never tried chunks. Maybe that's a
good idea. I can make it in the slow-cooker. Get some
boneless pork shoulder. Yum.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

In article >,
Kate Connally > wrote:

> I make spare ribs and sauerkraut. I just bake them
> together with some apple juice added. Just seasoned
> with salt and pepper. Serve the sauerkraut over
> mashed potates. Yum!
>
> Kate

Never made spare ribs.

Yet. :-)

Sounds tasty!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Kate Connally" > wrote
> Please don't spoil it for me by telling me it's good for me! ;-)

hahaha!!

>
> I have a Czech recipe for pork and sauerkraut which uses
> a whole roast. I've never tried chunks. Maybe that's a
> good idea. I can make it in the slow-cooker. Get some
> boneless pork shoulder. Yum.
>

Chunks are better, because they get more of the sauerkrautiness. Browned,
then tossed in the kraut with whatever you like in there. I just like a
little sugar and cracked pepper. AND--strangely, they are best with a bit of
bone cooked in. Plain old bone-in pork chops are how my Mom made this dish.
Cooked until it is falling apart, of course! AUGggghh! I am going to have to
make it again!!



--
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"Kate Connally" > wrote in message
...
>I make spare ribs and sauerkraut. I just bake them
> together with some apple juice added. Just seasoned
> with salt and pepper. Serve the sauerkraut over
> mashed potates. Yum!
>
> Kate
>

My mom and I made something similar last Thursday, but without the apple juice, and
with the "country style" pork ribs. Just browned them, seasoned with salt & pepper,
then added a little broth and turned the heat down, until they were almost tender.
Add the kraut, juice and all, and simmer until the meat is tender and falling apart.
Served with red skinned, golden fleshed potatoes and green beans. Yum!

kimberly