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Slow cooked ribs with sauerkraut and mushrooms

Yields6 ServingsPrep Time10 minsCook Time2 hrs 30 minsTotal Time2 hrs 40 mins

Slow cooked ribs with sauerkraut and mushrooms

 375 g Swiss brown mushrooms
 3 flat mushrooms
 1 large brown onion
 1 l jar sauerkraut
 1 kg rack pork ribs
 2 tbsp olive  oil
 ¼ tbsp ground all spice
 ¼ tbsp ground black pepper
 3 dried bay leaves
 Sourdough bread
1

Cut cup mushrooms into quarters. Slice flat mushrooms. Peel and finely dice onion. Squeeze water out of the sauerkraut (you can reserve it and add it to dressings or salads). Cut pork ribs into single rib lengths and bring to room temperature. 

2

Heat oil in a large lidded casserole pot set over medium heat. Add onion and cook for 2 minutes until translucent. Add mushrooms and cook for 3 minutes, stirring. Remove from heat and transfer to a bowl. Return pot to heat and add sauerkraut. Cook, stirring, for 5 minutes. Transfer to the bowl. Return pot to heat and sear ribs, in batches, over high heat.

3

Return ribs and all other ingredients to the casserole pot and stir in all spice, black pepper and bay leaves. Lower heat to low, cover with a lid and simmer for 2 hours, stirring occasionally. 

4

Serve warm with slices of sourdough on the side

Nutrition Facts

Servings 0