Thursday, November 18, 2010

Thanksgiving Thursday Recipe 2

As many of you know, I grew up in Baltimore and am of German decent. Sauerkraut, is a staple of our Holiday Spreads.

Below is a simple in prep, but lengthy in cooking time, Sauerkraut Recipe.

  • 2 small plastic bags of Sauerkraut
  • 2 beers
  • 1 package of country back pork ribs
  • 1 onion, chopped
  • 1/4 cup sugar
  • Caraway Seeds - optional (not pictured)
My mom usually doubles this recipe. I made one batch for our Friends Thanksgiving.

Step One: Pre-heat oven to 350 degrees.

Step Two:Rinse the sauerkraut in a colander in the sink under cold water. Let Drain.

Step Three: Spray a 9X9 casserole with Pam and place the country back ribs in the middle.

Step Four: Put the sauerkraut in a bowl and mix in a chopped onion, sugar and caraway seeds.

Step Four: Spoon mixture over the country back ribs.

Step Five: Pour a bottle of beer over the whole thing and bake for about an hour.

Step Six: Stir, turn ribs, pour more beer over the top to keep it moist.

Step Seven: Cook another hour and repeat. It takes about 3 hours. The longer the better.

Did you miss last Thursday's Thanksgiving Recipe, you can view it here?

What cultural dish does your family include in your Thanksgiving Dinner?