Receta Stick to your Spareribs and Sauerkraut
This is a traditional Polish stew called Bigos or Hunter's Stew. There are so many variations of this pork dish.
You can go to Hog Heaven and add smoked pork shoulder, pork butt, bacon and kielbasa. Spareribs and sauerkraut are something I've never had outside of my own home. This is the way my mother made it, and it's a perfect dish for a cold winter day. She always served it with simple boiled, mashed potatoes and fried onions.
- 3 lbs. meaty spareribs (or country style)
- 2 lbs. sauerkraut, drained and rinsed
- 1/2 lb. smoked kielbasa
- 1 cup tart apple, chopped
- 1 medium onion, chopped
- 1 Tbsp. brown sugar
- 6 whole cloves
- 2 cups chicken broth
- 1/2 cup white wine
- Freshly ground black pepper
Season ribs with salt and pepper and broil on both sides. In a medium saucepan, add sauerkraut and remaining ingredients and bring to a simmer. Add sauerkraut mixture to a large baking dish and top with spareribs. Cover and bake at 325 degrees F for 2-1/2 to 3 hours or until spareribs are fall-off-the bone tender. Cook and grill kielbasa and add to your dish.
If you want to serve the ribs with BBQ sauce (my son won't eat them otherwise), coat cooked ribs with your favorite BBQ sauce and broil until crisp. You can also add more liquid as was my mom's original recipe. It was more like a soup. Add additional chicken stock to your liking.
I suppose if you've never had spareribs and sauerkraut, it might not look very appealing, but they are wonderful. The ribs are as tender as can be and just melt in your mouth. The sauerkraut is mild and flavorful from the apple and the meat juices. A spoonful of those mashed potatoes with fried onions with all those juices and sauerkraut....hog heaven.