Monday, January 22, 2007

Spare Ribs and Kraut or Choucroute Garnie-German or French?

I don't know if this is German or French, but who really cares anyway? It is a marvelous cold weather meal and so easy. I just rinsed a bag of kraut, then mixed it with a sliced onion, a couple quartered red potatoes, one large apple, 1 cup chicken stock, and 1 cup white wine.

I layed a slab of ribs across the kraut mixture, sprinkled the top with some sea salt and freshly ground pepper, and popped it into the oven at 300 degrees for 2 hours. I increased the temperature to 375 degrees, removed the lid (to let the ribs brown on top and some of the liquid evaporate), and returned it to the oven for about 20 minutes more roasting, it was ready to serve. I guess it is really just a casserole.

1 slab of pork spare ribs (about 2 pounds) brined in salt water for two hours
1 pound bag of kraut-rinsed
1 large onion sliced
1 large apple sliced
3 or four red "B" potatoes, quartered
1 cup chicken stock
1 cup white wine
1 bay leaf

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