The key to making this no-fuss but flavorful dish a success is patience, especially as the meat cooks slowly in the oven among humble but hand-picked ingredients, as quality and simplicity are the distinctive features of this recipe.
- Active time: 15 mins
- Total time: 1h45
- 1 kilo pork spare ribs, bone-in
- 1 small yellow onion, chopped
- 1 tsp (5 ml) vegetable oil
- 2 cups (500 ml) simple sauerkraut, wrung out
- 2 apples, peeled and diced
- 4 tsp (20 ml) cane sugar
- 1 tbs (15 ml) ground coriander seeds
- 1 small clove garlic, chopped
- a pinch ground black pepper
Preheat the oven to 350°F (175°C).
In a cast iron dutch oven, cook the pork ribs and the onion in the oil until golden brown. Remove from heat and set aside.
In a bowl, mix together the sauerkraut, apples, sugar, coriander seeds, garlic and pepper. Cover the pork ribs with the sauerkraut mixture. Cook in the oven, covered, for 90 minutes.