German Grilled Ribs
Meaty, country-style pork ribs with sauerkraut prepared on the grill.
2 medium cooking apples, cored and chopped
1 small onion, chopped
1 tablespoon butter or margarine
1/2 cup dry white wine or apple juice
2 tablespoons brown sugar, packed
1 teaspoon caraway seed
1 (16-ounce) bag refrigerated sauerkraut
1 1/2 pounds boneless pork country-style ribs
1/4 cup apple butter
- In a small skillet cook the chopped apples and onion in butter over medium heat about 5 minutes or until tender. Remove from heat. Stir in wine or apple juice, brown sugar and caraway seed.
- Drain sauerkraut; rinse with cold water. Drain again. Stir sauerkraut into apple mixture.
- Fold a 36 x 18-inch piece of heavy foil in half to make an 18 inch square. Place sauerkraut mixture in center of foil. Bring up edges slightly to hold juices. Bring up two opposite edges of foil and seal with double fold. Fold remaining ends to completely enclose sauerkraut mixture, leaving space for steam to build.
- Trim fat from ribs.
- In a covered grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place ribs and foil packet on grill rack over drip pan. Cover and grill for 30 minutes. Brush ribs with some of the apple butter. Cover and grill for 30 to 35 minutes more or until ribs are tender and no longer pink. Brush ribs occasionally with apple butter up to the last 5 minutes of grilling. Partially open foil packet to make a 5-inch opening for last 15 minutes of grilling.
- Serve ribs with sauerkraut mixture.
Makes 6 servings.