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Smoked Ribs with saurkraut and apples

post #1 of 8
Thread Starter 
Id been wanting to do this for a while but it takes proper planning. If you dont have the ingredients in your house when the meat is done youll never make it back from a store before the meat is gone. Added wine ,allspice and juniper berries for good measure.

still dont know how to post a pic
anyway I smoked the ribs with oak and hickory. Dang that was tasty.
post #2 of 8
Looks and sounds interesting. Will put that into my "will try" list.
post #3 of 8
Wow, that is a wild lookin pot a vittles you got there, like all that stuff, just never thought of tossin it all together, might have to give that a try!
post #4 of 8
William your food looks great! for posting pics try this. if it dosn't work go into the new members area and theres a thread for posting pics-good luck.
post #5 of 8
My good old granma used to due spare ribs and kraut, occasionally with some link sausage tossed in for extra meat. Never smoked though, going to have to try that out. She would usually make polenta to go with that. She was 100% slav, polenta was a staple for her not the trendy side dish it has become.
post #6 of 8
Thread Starter 
This is more or less the recipe I followed with the addition of some allspice and cloves.

Smoked Pork Ribs with Sauerkraut (Kasseler Rippchen mit Kraut)

2 slices, bacon, diced
2 apples, peel and chopped
1 onion, chopped
1 lb. prepared fresh or canned sauerkraut
2 or 3 crushed juniper berries (optional)
1/3 cup dry white wine, (or apple juice)
1/2 cup water
1 lb. smoked pork chops

Cook bacon, apples and onion together until onion is soft. Add sauerkraut, spices, [COLOR=gray! important][COLOR=gray! important]wine[/color][/color] and water. Cook uncovered for 10 - 15 minutes. Add the chops, cover simmer 1 hour.

Great served with Potato dumplings.

Makes 3 - 4 servings.
post #7 of 8
Man that looks awsome. German inspiration? I love trying different things. Thanks for the idea.
post #8 of 8
Looks great William, I've made something similar with pork, but not smoked pork.
Thanks for the inspiration and the recipe.PDT_Armataz_01_37.gif
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