Polish Ribs with Sauerkraut {Żeberka w Kiszonej Kapuście}
When I first moved from Poland to the US, I was pleasantly surprised to see that Americans like and eat a significant amount of sauerkraut. I was also surprised to see that Americans eat sauerkraut uncooked. I mean, it’s most often served warm, but not cooked with any special spices, just basically warmed up. Poles would be shocked!
We all know that good bigos has to cook for a few days to get the right color and flavor, and you HAVE TO add a bunch of goodies to make it shine. I’m making my sauerkraut shine today by combining it with pork ribs. This hearty dish of żeberka w kiszonej kapuście brings two of our favorite things, cabbage and pork, together to make a stick-to-your-ribs kind of dinner, perfect for a cool fall or winter evening.
Polish Ribs with Sauerkraut
Polish Ribs with Sauerkraut {Żeberka w Kiszonej Kapuście}
Ingredients
- 1.5 lbs / 700 g of pork ribs
- Salt and pepper
- 6 oz / 170 g of thick cut smoked bacon
- 2 small onions
- 3 cloves garlic
- 3 tbs of cooking oil
- 3 tbs of all purpose flour
- 2 c / 500 ml of chicken or vege- table stock
- 2 - 14.5 oz cans / about 1 kg of sauerkraut*
- 1/2 tsp of thyme
- 5-6 allspice and peppercorns - whole
- 3 bay leaves
Instructions
Wash and dry ribs. Cut into 1 bone sections. Sprinkle with salt and pepper and set aside. In the meantime, cut bacon into cubes, chop onion and peel and mince garlic. Heat oven to 350°F / 180°C.
In a medium/large pan heat oil. Add ribs and cook until golden brown on both sides (about 10 minutes per side), remove from heat and set aside. Into the same pan add bacon, onion, garlic and sauté. When onion and bacon are golden brown add flour and chicken stock. Whisk to combine. Add sauerkraut, thyme, allspice, peppercorns and bay leaves. Mix well and heat through.
In a large baking dish place half of the sauerkraut mixture, then a layer of ribs and then again sauerkraut. Bake covered for 2 hours. Check after about 1.5 hours of cooking to make sure there is a bit of moisture left, if not, add a few tablespoons of water or stock.
Serve with bread or boiled potatoes.
Notes
* Consider rinsing sauerkraut before cooking if you don't like it too sour. Personally, I like it
sour!
* if you’re using homemade sauerkraut [my recipe here] that happens to be extra sour, feel free to rinse part of it.
Enjoy with family and friends to stay connected to Polish roots.
Smacznego!
Anna
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