Spareribs on sauerkraut

Name: Spareribs on sauerkraut
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg spare ribs (pork ribs; cut by the butcher into pieces about 12 cm long); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Honey; 1/2 TEASPOON ground pimento; 1 Onion; 100 g dried apricots; 2 TABLESPOONS Oil; 2 Bay leaves; 750 g Sauerkraut; 100 g semi-soft dried plums (without stone); 1/4 l apple juice; 2 TABLESPOONS White wine vinegar; 7-10 Tbsp Sugar; 7-10 Tbsp Parsley

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg spare ribs (pork ribs; cut by the butcher into pieces about 12 cm long)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Honey
1/2 TEASPOON ground pimento
1 Onion
100 g dried apricots
2 TABLESPOONS Oil
2 Bay leaves
750 g Sauerkraut
100 g semi-soft dried plums (without stone)
1/4 l apple juice
2 TABLESPOONS White wine vinegar
7-10 Tbsp Sugar
7-10 Tbsp Parsley

Directions

1
Wash the ribs, dab dry and season with salt and pepper. Place on the fat pan of the oven and bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 35-40 minutes. Mix honey and pimento and spread on the ribs halfway through the cooking time. Peel and finely dice the onion. Halve the apricots. Heat oil in a pot and fry onion until transparent. Add bay leaf, sauerkraut, apricots and plums, deglaze with apple juice and vinegar and season with salt, sugar and pepper. Cover and stew for about 20 minutes. Arrange sauerkraut and ribs in a pan and serve garnished with parsley as desired
2
Plates and bowls: ASA
3
Cutlery: Boda-Nova