from Daniel Larkin
to Jamey Bennett
I’m sure I’ve told you about the Octoberfest party Jenny and I are planning for this Fall. We’ll have two 5-gallon kegs – the Octoberfest, which I entered into the TN Valley Competition (it took silver!), and the Bohemian Pilsner. We’ll also be grilling all day. This is actually what inspired my recent crack at making sauerkraut (results still unknown).
Anyway, I’ve never used kraut for anything other than dousing a sausage, and I figured if I’m going to be making it I should find other ways to eat it. I don’t think I can eat enough hot dogs to make it through two liters of sauerkraut.
So here’s what I did as a test. This was just an amalgamation of other recipes and ingredients I found online.
I bought a 24 oz can of GOOD German sauerkraut and 2 pounds of country style pork ribs. These aren’t the rack ribs you think of when someone says ribs. They’re much larger and come sliced individually.
I salted the ribs and browned them in olive oil in a heavy duty pot. Set ‘em aside.Tossed in a whole onion sliced and two green apples sliced and sauteed them in the oil and pork remnants.
Once the onions were translucent, I added all of the kraut (strained and drained) I also stirred in some caraway seed, a few Juniper berries and a heaping scoop of Grey Poupon Harvest Ground Mustard.
I sauteed this mix for another minute then removed half of it. I set the ribs on top of the mixture and covered it with the remaining half of the kraut, apple and onion mix. Then I just dumped a full 12 oz bottle of Octoberfest beer, covered it with foil and the lid and baked it for 5 hours on 275º. In all, prep time was almost nil. It was less than 20 minutes between opening the ribs and closing the oven door behind them.
I didn’t take any pictures because it ain’t a pretty meal to look at, but the pork melts in your mouth and the kraut/onion/apple mix is ridiculous. I served it all with mashed red potatoes with butter, cream, rosemary and thyme. I’m thinking this is what I might make for the Octoberfest party.
TwoDudes exclusive update. Put the leftovers spread on a hoagie roll with a generous slathering of course mustard, and you’ll be in pig heaven!