Oh yes! Ribs are a thing of beauty – okay well not when they’re seen on a person in a bathing suit – but definitely when seen on my plate with a side of sauerkraut and niffles (a spaetzel like side dish). A frequent request of my husband is this dish we’ve had numerous times at his grandparent’s home in San Diego. It starts with a basic rib recipe from our Aunt, and gets a little twist of things he and I remember.
2 lb pork baby back ribs
1-2 large jars of sauerkraut
Salt, pepper, garlic powder, and whatever else you’d like to rub your ribs with
Simply take your ribs and rub them with the spices of your choosing. It’s good to pierce the ribs between the bones with a fork before rubbing in your seasonings. I like to place the ribs under the broiler for 10-15 minutes. Watch your oven though – you don’t want them to burn. You’re really just looking for a little browning to seal in the juices on the meat.
Take one of your jars of kraut and spread it on the bottom of a roasting pan (or pan with at least a few inches of depth). Add about a 1/4 of water before placing your ribs meat side up on top of the kraut. You can either use the kraut that’s already in the pan, or if you’re really into it add a second jar on top of your ribs. It’s like a delicious blankets of goodness.
Cover your roasting pan either with it’s lid, or with a sheet of tinfoil. Place in your oven and then heat it up to 200°F. Roast for 2-3 hours, checking every hour. If you notice the kraut getting crispy add a bit more water, but don’t over do it.
You can plate these up with the kraut from the pan and enjoy. We like to make niffles – a family recipe for small dumplings that get boiled and then sautéed with croutons, but you could enjoy some mashed potatoes or other vegetable of your choice.
Okay – so they’re not the most beautiful thing ever, but just imagine how beautiful they taste! You’re tastebuds will agree and will be singing your praises as soon as you get a good bite.