"Your going to make this in this heat"!!! Yes I am, but on the grill. Close to 90 degrees and humid and I thought out of the box or was it just because I had a craving for one of my favorite meals in the fall and winter. Never made this on the grill but there is always a first time. There was just my wife, her mom, and myself so as tempted as I was, German Gumbo was just too much. So I stuck with baby back ribs and my German kraut. That's kraut with bacon. Here is what I used:
One rack of baby back ribs
3 packs of refrigerated Franks kraut [in the plastic bag]
black pepper to taste
One pound of bacon cut up small and fried crispy brown
Couple of onions cut up [this time around I had to skip the onions because I forgot to get some]
Some apple juice [normally use beef broth but again I forgot to get some
Here are some pics:
I put the ribs in the grill already. Used a aluminum pan big enough to handle the meal. Just put some garlic salt and black pepper on the ribs which I cut up in pieces. So while they are in the grill I start to cook up some kraut.
The main ingredient in the kraut will be the bacon. Cut up the pound of bacon in small pieces. After the kraut simmers for 20 minutes or so, I drain the kraut and put it back in the pot and then dump the bacon and the grease on the kraut and mix it up well.
OK, put the kraut back in the pot along with the crispy hot bacon and the grease. Couple of spoons of diced garlic also and then mix it well.
Ribs and juices stay. The ribs are already tender as a butchers heart.
Then I put the kraut/bacon mix over the ribs and covered it with foil and left it in the grill for another hour so the flavor of the kraut can meld in the ribs.
Looks like it's ready to serve!!
Man this sure reminds me of deer camp. Love this stuff. That big barrel grill smoker sure come's in handy. Reinhard