1. Sauce: In a saucepan, cook onion and garlic in a little oil just until onion is transparent. 2. Add all remaining ingredients and cook over medium heat, stirring occasionally. 3. Reserve a small amount of sauce for the final preperation. 4. Ribs: Cut ribs into serving size pieces (1 or 2 ribs each). 5. Put flour, salt and pepper in a sack. 6. Drop a few ribs at a time in the sack and shake to coat. 7. Repeat with all ribs. 8. In a large heavy skillet, melt bacon drippings, or use vegetable oil, and brown all the ribs. 9. Place only a few in the skillet at a time so as not to overcrowd. 10. Prepare a large roasting pan by placing a flat rack in the bottom. 11. Over the rack, place a piece of aluminum foil, large enough to cover the bottom and come up both sides, plus enough to wrap up over all ribs in the pan. 12. Use a fork to poke numerous small holes in the bottom of the foil, over the rack, to allow grease to drip through to the pan bottom. 13. Place all of the drained sauerkraut on the bottom foil, forming a bed for the ribs. 14. Over the kraut, place the browned pork ribs. 15. Distribute the remainder of the sauce over the ribs. 16. Pull the aluminum foil over the ribs and fold the ends together to seal, allowing the meat to steam while cooking. 17. Place all in a 350° oven for about 3 hours covered with foil, then open the foil and cook an additional 30 to 45 minutes uncovered. 18. Test to insure that the ribs are very tender. 19. To serve, place ribs on a large platter and the sauerkraut in a separate bowl. 20. Heat the reserved sauce and paint the finished ribs as they are being served. ---------------------------------------------------------------------------
Nutrition
Ingredients
