Dinner Tonight: Ribs and Kraut

A southern comfort food staple - Pork Country Style Ribs with KrautThe wife is out of town this week and I was looking for some good old fashioned comfort food for dinner tonight.  I decided to go to an old standby, Ribs and Kraut.  This is super simple in the Crock-Pot, and is a great tasting dish.  Traditionally it is served with mshed potatoes on the side, but I tend to stay away from heavy carbs during the week.  This is a winner with the kids, and one of my favorites.

Southern Ribs and Kraut

 

YIELD
 4-6 servings
ACTIVE TIME
 15 minutes
TOTAL TIME
 6 hours, 15 minutes

INGREDIENTS

    • 3 lbs. Boneless Country Style Ribs
    • 32 oz. jar of Sauerkraut
    •  Salt and Pepper to taste
    • 3 Tbs. Olive Oil

INSTRUCTIONS

    1. Add oil to large frying pan and heat to medium-high
    2. Season ribs with salt and pepper on all sides
    3. Brown ribs and transfer to crock-pot
    4. Cook on Low for 5 hours or high for 3 hours
    5. Drain kraut and add to crock-pot, continue to cook for 2-3 hours
    6. Serve and enjoy!

Quick and Easy - Boneless Ribs and Baked Beans

Wanted something quick and easy for Dinner on Friday, and boneless pork country style ribs were on sale, so quess what we had for dinner?  This was supper easy to prep, but took some oven time.  I like boneless ribs fall-apart tender, so I cook them low and slow.  I took 3 cans of GF Baked beans (yes, some of them have wheat flour to thicken them!), and poured them into a roasting pan.  I then placed 5lbs of ribs on top and baked at 325 for 3 hours.  I then covered the ribs in Stubbs BBQ sauce and returned to the oven for 30 minutes for the sauce to bake onto the ribs.  Quick, simple, and all that pork fat made it a slice of fatboy heaven!

Cooking with Beer Wednesday: Braised Boneless Beef Ribs

Braised Beef Ribs served over riceOne of the things that happens in every household is opening the fridge and finding leftovers that are too good to toss.  Tonight I got to thinking about the leftover French onion soup I made the other night, and had an idea.  If I added a beer to it, there would be enough liquid to braise some beef!  Boneless ribs were on sale, so they got added to the plan.  Here's what I did:

Pre-heat your oven to 350.  Brown 3-4 pounds (6-8) Boneless beef ribs in olive oil over medium high heat in a dutch oven.  Add 2-3 cups of that left over french onion soup along with a bottle of beer.  Throw the covered dutch oven into the oven for 2 hours.  Increase the heat to 400 and remove the lid of the dutch oven so that about 1/3 of the liquid evaporates (about 30 minutes).

Serve over white-rice and enjoy your little slice of fat boy heaven!