Country-Style Pork Ribs for the Dutch Oven |
|
 |
Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 10 |
|
Tender, juicy, melt in your mouth pork ribs, sauerkraut, potatoes... a meal fit for the heartiest of appetites and easy enough for the first-time dutch oven user. Ingredients:
3 lbs country-style pork ribs |
1 tablespoon garlic powder |
2 1/2 lbs russet potatoes, peeled and quartered |
2 large onions, quartered |
1 lb polska kielbasa, sliced into 1/2 inch coins |
2 lbs sauerkraut, drained and rinsed (1lb if 6 qt dutch oven) |
1 lb baby carrots |
2 teaspoons salt |
1/2 teaspoon pepper |
3/4 lb swiss chard, shredded |
Directions:
1. Place ribs in 6 quart or larger dutch oven with enough water to cover. Stir in garlic powder. Cover and heat to boiling. Reduce heat and cook, covered, for 1 1/2 hours.
2. Skim foam from top. Add potatoes and onions. Cover and cook over medium-low heat for 45 minutes.
3. Add sausage, sauerkraut (for 6 quart use 1 lb sauerkraut, can increase to 2 lb if you have a 9.5Qt dutch oven), carrots, salt and pepper. Cook, covered, 15-20 minutes (until carrots are tender-crisp).
4. Stir in chard (may substitute Bok-Choy, mustard greens, beet greens - ). Cover and let stand for 5 minutes.
5. Serve in large soup bowls.
|
|