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This is one of my favorite childhood dishes. My American husband loves it so much, that he calls it “This is one of my favorites!”. Tastes the best with homemade sauerkraut (here is my recipe), but if you don’t have one on hand, use the best quality (without any vinegar in it and least salt) you can get. Itt can be made up to 1 day in advance. We usualy serve with some boiled potatoes.
Sauerkraut with Ribs
Course: MainCuisine: Lithuanian4
servings10
minutes1
hourIngredients
4 cups homemade sauerkraut
1 rack of pork ribs
Salt and pepper to taste (for ribs only)
A few tablespoons of vegetable oil or lard
~2-3 cups of water
Let’s make it
- Remove the silver skin from the pork and slice in 1 rib sections.
- In a large, deep pan or skillet with a lid preheat a few tablespoons of vegetable oil or lard and fry ribs from at least 2 sides, until golden brown (this will build the flavor). Remove from the pan and set it asside for a minute.
- If you are using a storebought sauerkraut you might want to check the saltiness and if it’s too salty, rinse it. Squeeze all the juice out.
- In the same pan or skillet add a little bit more vegetable oil or lard and fry sauerkraut flipping occasionaly until it gets nice golden brown color. Then even it out and add fried ribs on the top in 1 layer. Fill with water until half way through to the ribs. Cover, lower the heat to medium low and cook for 60-70 min.
- Seerve with some boiled potatoes on the side.
- Enjoy!
