Pork ribs with sauerkraut | Polish recipes

pork ribs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs offer a leaner option, while pork shoulder is more economical.

sauerkraut

🥗Healthier: fresh cabbage

💰Cheaper: canned cabbage

Fresh cabbage can be a lighter alternative, while canned is budget-friendly.

Heat a cast iron skillet in the oven at 180°C (360°F).

Cut pork ribs into sections, about one bone each.

Season ribs with salt and ground pepper on both sides.

Add a little vegetable oil to the skillet and brown the ribs, ensuring not to crowd the pan.

Remove browned ribs from the skillet and set aside.

Cut bacon into thick slices and add to the skillet to cook.

Chop a large carrot and a parsley root; set aside.

Add chopped onion to the skillet and sauté with the bacon.

Add minced garlic to the skillet and cook until fragrant.

Add bay leaves, black peppercorns, and allspice to the skillet.

Combine the sauerkraut with the sautéed ingredients in the skillet.

Nestle the browned ribs into the sauerkraut mixture.

Cover the skillet and place it in the oven to bake for a couple of hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary