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The following is one of my absolute favorite German recipes for a cold Winter night.  If it has a name I don't know what it is.  I thought I would share with you.

1 side fresh Pork ribs, cut apart leaving intact about three ribs per piece

2 large can Sauerkraut, drained

2 white poratoes, cut in quarters

Carraway seeds.

Layer in a large dutch oven, starting with the ribs on the bottom.  Cover and bake at 350 until ribs fall off the bones. Serve with dark Rye bread.  Oh my, it makes my mouth water!!!!!!!!

Jane Hurst in Texas



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Last updated October 28, 2004