The aromas of this oven-braised dinner will bring everyone to the table pronto. Serve with sliced rye bread, buttered noodles and sliced cucumbers in a dill vinaigrette.
2 pounds pork spareribs
2 (32-ounce) packages refrigerated sauerkraut, rinsed and drained
8 juniper berries
2 large onions, peeled and thickly sliced
2 tart green apples, cored and wedged
1/4 cup brown sugar, firmly packed
- Evenly layer ingredients into a large stew pot or Dutch oven in this order: Sauerkraut, juniper berries, onion, apples, brown sugar and ribs. Bring to a boil, lower heat, cover and simmer gently for 2 to 3 hours, until ribs are very tender.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.