Ribs with Caraway Kraut and Stuffing Balls |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I live alone but like entertaining often and offering hearty meals to guests. Everyone compliments me on these ribs and their old-world flavor. Ingredients:
3 pounds boneless country-style pork ribs |
1 can (14 ounces) sauerkraut, drained |
1-1/2 cups tomato juice |
1/2 cup chicken broth |
1 medium apple, diced |
1 tablespoon brown sugar |
2 to 3 teaspoons caraway seeds |
1/8 teaspoon salt |
1/8 teaspoon pepper |
stuffing balls: |
1 package (8 ounces) herb-seasoned stuffing mix |
1-1/3 cups hot water |
1/2 cup butter, melted |
2 eggs |
Directions:
1. In a large skillet, brown ribs; drain. Combine the sauerkraut, tomato juice, broth, apple, brown sugar, caraway, salt and pepper; pour over ribs. Cover and simmer 1-1/2 hours or until meat is very tender.
2. For stuffing balls, combine stuffing mix, water and butter; mix lightly and let stand for 5 minutes. Stir in eggs; mix well. Shape into 2-in. balls; place over ribs and sauerkraut. Cover and simmer for 20 minutes. Yield: 6 servings.
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