Ribs and Kraut

Michael \'Dog3\ said:

I seldom make it but I love it. I used the recipe below originally
posted by Scott Glasgow in 2003. It was easy to make and delicious. I
need to do it more often but Steven does not like kraut.

Pour the liquid from the deglazing over all, then

Quoted message said:

simmer, covered, at least one hour. Add sides as desired. Enjoy.

Hmm....
Have you ever made these with country style ribs? I have a lot of
those in the freezer, and I have been trying to think on ways to cook
them. This sounds good...

But I am thinking if I use country style ribs, that it might take much
longer than one hour... Especially at this altitude...

Christine

Christine Dabney <[email hidden]> dropped this
news:[email hidden]: in rec.food.cooking

Quoted message said:

Michael \'Dog3\ said:

I seldom make it but I love it. I used the recipe below originally
posted by Scott Glasgow in 2003. It was easy to make and delicious. I
need to do it more often but Steven does not like kraut.

Pour the liquid from the deglazing over all, then

Quoted message said:

simmer, covered, at least one hour. Add sides as desired. Enjoy.

Hmm....
Have you ever made these with country style ribs? I have a lot of
those in the freezer, and I have been trying to think on ways to cook
them. This sounds good...

But I am thinking if I use country style ribs, that it might take much
longer than one hour... Especially at this altitude...

Christine

Don't go by me on the country style. I don't make them that often and I
always forget how I've made them. I used baby back. They were a steal at
Sam's Club and I couldn't pass them up. I froze 1/2 for later use. I'm
thinking country style would take more time though. There is more meat
on them. I don't see why you couldn't use the country style though.
Maybe someone else will know. Hmmm... I think there were a couple of
crock pot recipes in the archives. I don't often use a crock pot so again
I'm not up to speed on the ribs department. We usually grill them
outside.

Michael

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Michael 'Dog3 said:

I seldom make it but I love it. I used the recipe below originally
posted by Scott Glasgow in 2003. It was easy to make and delicious. I
need to do it more often but Steven does not like kraut.

3 to 4 lbs. spare ribs (or babybacks, or whatever kind is on hand)

I use cheap pork - $.99/lb pork butt chunks. Works every time:
http://i3.tinypic.com/80oaiv5.jpg

Minus the apple and cooked with small potatoes instead.

-sw

On Tue, 27 Nov 2007 01:08:57 -0600, Sqwertz <[email hidden]>

Quoted message said:

Michael 'Dog3 said:

I seldom make it but I love it. I used the recipe below originally
posted by Scott Glasgow in 2003. It was easy to make and delicious. I
need to do it more often but Steven does not like kraut.

3 to 4 lbs. spare ribs (or babybacks, or whatever kind is on hand)

I use cheap pork - $.99/lb pork butt chunks. Works every time:
http://i3.tinypic.com/80oaiv5.jpg

Minus the apple and cooked with small potatoes instead.

-sw

Oh now, I am really hungry for this. I think I just decided what to
take out of the freezer...the country style ribs!!! And I already
have some sauerkraut in the fridge, that needs to be cooked.

However, this won't use all the ribs I have. I overbought when they
were on sale for under $1/pound.

Christine

Christine Dabney <[email hidden]> dropped this
news:[email hidden]: in rec.food.cooking

Quoted message said:

On Tue, 27 Nov 2007 01:08:57 -0600, Sqwertz <[email hidden]>

Quoted message said:

Michael 'Dog3 said:

I seldom make it but I love it. I used the recipe below originally
posted by Scott Glasgow in 2003. It was easy to make and delicious.

I

Quoted message said:

Quoted message said:

Quoted message said:

need to do it more often but Steven does not like kraut.

3 to 4 lbs. spare ribs (or babybacks, or whatever kind is on hand)

I use cheap pork - $.99/lb pork butt chunks. Works every time:
http://i3.tinypic.com/80oaiv5.jpg

Minus the apple and cooked with small potatoes instead.

-sw

Oh now, I am really hungry for this. I think I just decided what to
take out of the freezer...the country style ribs!!! And I already
have some sauerkraut in the fridge, that needs to be cooked.

However, this won't use all the ribs I have. I overbought when they
were on sale for under $1/pound.

Christine

Under a $1 a pound? Gawd... where did you find a buy like that? I feel
lucky to find them at Sams for $1.89.

Michael

--
Too much fun! Click the card link and print 'em out.

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Send email to: michael at lonergan dot us dot com

Michael \'Dog3\ said:

Christine Dabney <[email hidden]> dropped this

Quoted message said:

Quoted message said:

However, this won't use all the ribs I have. I overbought when they
were on sale for under $1/pound.

Christine

Under a $1 a pound? Gawd... where did you find a buy like that? I feel
lucky to find them at Sams for $1.89.

Michael

A few of the markets here have specials like this every so often. I
think I got these at Sunflower market here last fall. I got two good
sized packages of them, and then I decided to get another package a
few days later. I just have a hard time passing up really good deals
like this...

There is another market in town that also has good deals on things.
Like beef short ribs. I got a few packages of those the last time
they were on sale there. Those need to be cooked soon as well.

The country style ribs are in the back of the freezer right now, and I
have to dig in to get them out.

Christine

Christine Dabney <[email hidden]> dropped this
news:[email hidden]: in rec.food.cooking

Quoted message said:

A few of the markets here have specials like this every so often. I
think I got these at Sunflower market here last fall. I got two good
sized packages of them, and then I decided to get another package a
few days later. I just have a hard time passing up really good deals
like this...

There is another market in town that also has good deals on things.
Like beef short ribs. I got a few packages of those the last time
they were on sale there. Those need to be cooked soon as well.

The country style ribs are in the back of the freezer right now, and I
have to dig in to get them out.

Christine

The price is right for sure. I get the marked down meats at Sams on
Wednesdays. I will buy my chuck for grinding then. I keep a stockpile of
chuck on hand to grind for burgers. I shop at Straub's for specialty
stuff. I bought my T'Day turkeys there. My shopping list is long. I shop
the sales.

Michael

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"Michael "Dog3"" <[email hidden]> wrote>

Quoted message said:

I will buy my chuck for grinding then. I keep a stockpile of
chuck on hand to grind for burgers.

What kind of grinder do you use?

"Michael "Dog3"" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

I seldom make it but I love it. I used the recipe below originally
posted by Scott Glasgow in 2003. It was easy to make and delicious. I
need to do it more often but Steven does not like kraut.

3 to 4 lbs. spare ribs (or babybacks, or whatever kind is on hand)

2 lb. bag sauerkraut 1/2 cup chopped onion (I like onion, so I used a
whole medium)

2 apples, cored and thinly sliced (Galas, in this case)
1/4 cup brown sugar (not specified which; I used dark)
Fresh ground black pepper to taste (optional)

Quoted message said:

Michael >

Sounds lovely! I make a pork and kraut dish sometimes, a bit different.
Try mine, too!

Either chops or ribs
saurkraut
grated raw potatoes
beer.

Brown the pork, then starting with kraut, build layers in a pot with a good
cover, kraut, potatoes, pork, etc. Then pour enough beer over it to come
almost to the top and simmer, covered, for a long time... don't have a time
to offer. It makes my house smell like a heavenly bakery and I sometimes
make it just for the smell.
I guess that's not very detailed, but it is very tasty.
--
http://www.judithgreenwood.com

Oh pshaw, on Mon 26 Nov 2007 11:50:27p, Christine Dabney meant to say...

Quoted message said:

Michael \'Dog3\ said:

I seldom make it but I love it. I used the recipe below originally
posted by Scott Glasgow in 2003. It was easy to make and delicious. I
need to do it more often but Steven does not like kraut.

Pour the liquid from the deglazing over all, then

Quoted message said:

simmer, covered, at least one hour. Add sides as desired. Enjoy.

Hmm....
Have you ever made these with country style ribs? I have a lot of
those in the freezer, and I have been trying to think on ways to cook
them. This sounds good...

But I am thinking if I use country style ribs, that it might take much
longer than one hour... Especially at this altitude...

Christine

I almost alawys use the country style ribs with kraut. Lots more meat, and
falling off the bone tender (if you have the bone-in cut).

--
Wayne Boatwright

Date: Monday, November(XI) 26th(XXVI),2007(MMVII)

*******************************************
Countdown 'til Christmas
4wks 4hrs 57mins 5secs
*******************************************
On the other hand, you have different
fingers.
*******************************************

Christine Dabney said:

Michael \'Dog3\ said:

I seldom make it but I love it. I used the recipe below originally
posted by Scott Glasgow in 2003. It was easy to make and delicious. I
need to do it more often but Steven does not like kraut.

Pour the liquid from the deglazing over all, then

Quoted message said:

simmer, covered, at least one hour. Add sides as desired. Enjoy.

Hmm....
Have you ever made these with country style ribs? I have a lot of
those in the freezer, and I have been trying to think on ways to cook
them. This sounds good...

But I am thinking if I use country style ribs, that it might take much
longer than one hour... Especially at this altitude...

Christine

Thats what I always use for pork & kraut. I usually do pork & kraut in
the crockpot. I brown the meat & onions and layer in sliced yukon golds.

Michael 'Dog3 said:

Christine Dabney <[email hidden]> dropped this
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Quoted message said:

On Tue, 27 Nov 2007 01:08:57 -0600, Sqwertz <[email hidden]>

Quoted message said:

On Tue, 27 Nov 2007 06:46:40 GMT, Michael "Dog3" wrote:

> I seldom make it but I love it. I used the recipe below originally
> posted by Scott Glasgow in 2003. It was easy to make and delicious.

I

Quoted message said:

Quoted message said:

> need to do it more often but Steven does not like kraut.
>
> 3 to 4 lbs. spare ribs (or babybacks, or whatever kind is on hand)
I use cheap pork - $.99/lb pork butt chunks. Works every time:
http://i3.tinypic.com/80oaiv5.jpg

Minus the apple and cooked with small potatoes instead.

-sw

Oh now, I am really hungry for this. I think I just decided what to
take out of the freezer...the country style ribs!!! And I already
have some sauerkraut in the fridge, that needs to be cooked.

However, this won't use all the ribs I have. I overbought when they
were on sale for under $1/pound.

Christine

Under a $1 a pound? Gawd... where did you find a buy like that? I feel
lucky to find them at Sams for $1.89.

Michael

Sometimes it pays to think outside the big box The local Italian market
has really good quality pork and country ribs are $1.49 everyday and
sometimes $1.39.

Wayne Boatwright said:

I almost alawys use the country style ribs with kraut. Lots more meat, and
falling off the bone tender (if you have the bone-in cut).

Yes, they have the bone in. I just took a package out of the
freezer..almost 5 pounds of country style ribs. I am really
anticipating my dinner tonight!!!

Christine

wow, that looks terrific!

"Sqwertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Michael 'Dog3 said:

I seldom make it but I love it. I used the recipe below originally
posted by Scott Glasgow in 2003. It was easy to make and delicious. I
need to do it more often but Steven does not like kraut.

3 to 4 lbs. spare ribs (or babybacks, or whatever kind is on hand)

I use cheap pork - $.99/lb pork butt chunks. Works every time:
http://i3.tinypic.com/80oaiv5.jpg

Minus the apple and cooked with small potatoes instead.

-sw

Christine Dabney said:

On Tue, 27 Nov 2007 01:08:57 -0600, Sqwertz <[email hidden]>

Quoted message said:

On Tue, 27 Nov 2007 06:46:40 GMT, Michael "Dog3" wrote:

Quoted message said:

Quoted message said:

I seldom make it but I love it. �I used the recipe below originally
posted by Scott Glasgow in 2003. It was easy to make and delicious. �I
need to do it more often but Steven does not like kraut.

Quoted message said:

Quoted message said:

3 to 4 lbs. spare ribs (or babybacks, or whatever kind is on hand)

Quoted message said:

I use cheap pork - $.99/lb pork butt chunks. �Works every time:
http://i3.tinypic.com/80oaiv5.jpg

Quoted message said:

Minus the apple and cooked with small potatoes instead.

Quoted message said:

-sw

Oh now, I am really hungry for this. �I think I just decided what to
take out of the freezer...the country style ribs!!! �And I already
have some sauerkraut in the fridge, that needs to be cooked.

However, this won't use all the ribs I have. I overbought when they
were on sale for under $1/pound.

Braised pork and kraut freezes well... why spend all that time and
energy for a just one meal. Don't forget the caraway seeds.

George <[email hidden]> dropped this
news:[email hidden]: in rec.food.cooking

Quoted message said:

Quoted message said:

Quoted message said:

However, this won't use all the ribs I have. I overbought when they
were on sale for under $1/pound.

Christine

Under a $1 a pound? Gawd... where did you find a buy like that? I
feel lucky to find them at Sams for $1.89.

Michael

Sometimes it pays to think outside the big box The local Italian
market has really good quality pork and country ribs are $1.49
everyday and sometimes $1.39.

That is a huge plus. Sometimes I buy in bulk. I assume they are a
discount store? Shoot... maybe I should look on The Hill. I like shopping
there.

Michael

Michael

Quoted message said:

--
Too much fun! Click the card link and print 'em out.

http://shorterlink.com/?87KN1V

Send email to: michael at lonergan dot us dot com

"cybercat" <[email hidden]> dropped this news:[email hidden]:
in rec.food.cooking

Quoted message said:

"Michael "Dog3"" <[email hidden]> wrote>

Quoted message said:

I will buy my chuck for grinding then. I keep a stockpile of
chuck on hand to grind for burgers.

What kind of grinder do you use?

This is what we bought.

http://www.amazon.com/Waring-MG-800-Professional-Grinder-
Stainless/dp/B0000CEURE

Michael

--
Too much fun! Click the card link and print 'em out.

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Send email to: michael at lonergan dot us dot com

Sheldon said:

Don't forget the caraway seeds.

I agree with Sheldon, don't forget the caraway seeds! But of course
if you don't like them, don't use them. When I prepare this I use a
cup of apple juice along with that peeled, cored, and chopped Granny
Smith apple. I've never tried the onions, I must do that the next
time I prepare this lip smacking meal.

Giusi said:

"Michael "Dog3"" <[email hidden]> ha scritto nel messaggionews:[email hidden]...

Quoted message said:

I seldom make it but I love it. �I used the recipe below originally
posted by Scott Glasgow in 2003. It was easy to make and delicious. �I
need to do it more often but Steven does not like kraut.

Quoted message said:

3 to 4 lbs. spare ribs (or babybacks, or whatever kind is on hand)

Quoted message said:

2 lb. bag �sauerkraut 1/2 cup chopped onion (I like onion, so I used a
whole medium)

Quoted message said:

2 apples, cored and thinly sliced (Galas, in this case)
1/4 cup brown sugar (not specified which; I used dark)
Fresh ground black pepper to taste (optional)

Quoted message said:

Michael >

Sounds lovely! �I make a pork and kraut dish sometimes, a bit different.
Try mine, too!

Either chops or ribs
saurkraut
grated raw potatoes
beer.

Brown the pork, then starting with kraut, build layers in a pot with a good
cover, kraut, potatoes, pork, etc. �Then pour enough beer over it to come
almost to the top and simmer, covered, for a long time... don't have a time
to offer. �It makes my house smell like a heavenly bakery and I sometimes
make it just for the smell.

Very good but still needs caraway seeds, a couple three juniper
berries too... I prefer shoulder chops rather than country style ribs,
and spare ribs and baby backs don't contain nearly enough meat to make
this worth the trouble plus those add too much fat. I sometimes like
to add chunks of kielbasa for the smokiness, especially good when
potatoes are involved. If you don't have potatoes or caraway seeds
this is a good dish for layering with slices of stale sourdough seeded
rye Beer is good but Champagne is better... a cup in the dish and the
rest in the cook... hey, gotta do something while waiting. Cheap Asti
Spumante is fine, better than beer served with this dish, makes a
pauper's dish classy. No brown sugar, never brown sugar, molasses
ruins this dish... beer/wine add more than enough sugar.. if you
really have a sweet tooth add a few prunes. And if you want apples
dehys are better than fresh.

Sheldon