How Do You Make Pork Ribs & Sauerkraut?
Serving pork ribs with sauerkraut is a common Polish holiday tradition that has gained popularity in the United States as well. Sauerkraut is formed when salt is combined with shredded cabbage leaves. The salt extracts juices from the cabbage, which microorganisms transform into lactic acid. This acid then preserves the cabbage and gives it the unique flavor associated with sauerkraut. This method for making pork ribs and sauerkraut utilizes a 4-lb. cut of pork spare ribs and will serve four to five people. Rinse 2 qts. of sauerkraut under cold water. Drain the sauerkraut, and then squeeze out any excess water. Transfer the sauerkraut into a large pot and cover with boiling water to at least 1 inch above the kraut. Move the pot to a burner set to medium-high and allow the sauerkraut to cook for 40 to 45 minutes. Slice the pork ribs into multiple smaller portions of two to three ribs each. Sprinkle both sides of each of the ribs with salt and pepper, and then dredge each in flour. Sauté
