Choucroute garni

8 servings

Ingredients

QuantityIngredient
3poundsPork spareribs
Salt
Pepper
2tablespoonsOil
1largeGarlic clove, minced
4slicesBacon, chopped
1largeOnion, chopped
1canSauerkraut, drained (2 lb)
½poundsCarrots, peeled and sliced
1teaspoonCaraway seeds
6mediumsRed potatoes, quatered
¾poundsPolish kielbasa, cut into 2\" pieces
1canChicken broth (14 1/2 oz)
½cupDry white wine

Directions

The long, slow cooking of sauerkraut with pork spareribs and kielbasa mellows the sharp flavor of sauerkraut. Dark rye bread and a crunchy salad are all that is needed to complete this meal.

Cut ribs between bones into single pieces. Season to taste with salt and pepper. Brown ribs in oil in large skillet. Remove ribs. Add garlic, bacon and onion to skillet and saute until onion turns golden, stirring occasionally.

Stir in sauerkraut, carrots and caraway seeds. Spoon sauerkraut into bottom os casserole to cover. Arrange half of ribs over sauerkraut along with potatoes and kielbasa. Spoon remaining sauerkraut over top of meat and vegetables. Top with remaining ribs. Pour over chicken broth and white wine. Bake at 325'F. 2-3 hours or until ribs are tender.