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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (553g) Recipe makes 4 servings |
||
| Calories 678 | ||
| Calories from Fat 394 | (58%) | |
| Amount Per Serving | %DV | |
| Total Fat 43.8g | 67% | |
| Saturated Fat 15.0g | 74% | |
| Monounsaturated Fat 19.4g | ||
| Polyunsaturated Fat 5.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 156mg | 52% | |
| Sodium 2354mg | 98% | |
| Potassium 1179mg | 33% | |
| Total Carbohydrate 28.6g | 9% | |
| Dietary Fiber 6.5g | 25% | |
| Sugars 19.5g | ||
| Protein 43.0g | 85% | |
Country Style Ribs and Sauerkraut
By: Karen=^..^=
Apr 25, 2002
This is an easy delicious meal that will stick to your "ribs" 
Even if you aren't too fond of sauerkraut, the flavor of it turns out great in this dish.
SERVES 4 -6
Ingredients
-
1 (32 ounce) bag sauerkraut
- 2 lbs country-style pork ribs
- 1/4 cup brown sugar
- 1 can condensed French onion soup
Directions
1
Preheat oven to 350 degrees.2
Place meat in 9 x 13 baking dish or roaster pan.3
Cover with sauerkraut and sprinkle with brown sugar.4
Top with the undiluted soup.5
Cover and bake for 3 hours or until tender.6
Uncover the last 1/2 hour to brown.
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- Course > Main Dish
- Main Ingredient > Meat > Pork
- Cuisine > European > Eastern
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Equipment
- Preparation > Presentation
- Occasion > Holiday/Event > Non-Religious > New Years
- Occasion > Holiday/Event > Non-Religious > Independence Day
- Dietary > Kid Pleaser
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Chef #1371443
On Sep 1, 2009
I have been making this recipe for years.....I am almost embarressed to share because it is so easy, yet...so delicious!!!!
From: Lilladyc
On May 4, 2002
I'm a pollack and was raised on sauerkraut! This dish was absolutely delicious! Follwed recipe to a "T". The smell in the house while it was cooking was fantastic! Will definitely be making again!! Thank you so much for posting this recipe. Will be emailing it to all my family!
From: Tom Collins
On Apr 19, 2005
I too, cooked this in the crockpot...2nd time around...I put the meat on the bottom...Thanks to Bergy's suggestion, I added a bunch of sliced onions on top of the meat, then added the sourkraut...First time, I used beef consume'...This time, I mixed 1 packet of onion soup mix with 2 cups of water and used about a cup and a half... The first time, I drained the sourkraut...This time, I drained and rinsed it...Wife says not to rinse it... I cook it on high for 4-5 hours, then on low until suppertime...The meat ofcourse, is falling apart tender and the kraut takes on a nice brown color...Comfort food at it's best...
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