I have already professed my love for sauerkraut and the original “Andy’s Kraut dinner” here. But recently I made a variation on this classic and of course everything is better with bacon.
For this variation I started out by browning 1/2 lb of bacon sliced into small bits. I removed the cooked bacon – reserving some of the fat and browned the country spare ribs, kielbasa and onions. Next I piled it all back in with a drained bag of sauerkraut, plenty of celery salt and black pepper and apple juice for a flavorful liquid. Slow-cooked for a an hour or two until the pork was falling apart soft!
I think this would have been good with some kind of green vegetable but I couldn’t figure out which one so I added a brown veggie instead.
1 17.6 oz =/- sauerkraut (bag or jar is better than canned) drained
6-8 oz of uncured bacon
1 ring of Kielbasa ( I used turkey) cut on angle into 2″ or 3″ chunks
1-1/2 lbs pork country boneless ribs
1/2 cup apple juice
1 large white onion cut into thick slices ( 1/4″)
Plenty of salt and pepper at each step
1/4 tsp celery salt for sprinkling over top
Dry rub: I mix ground cumin, celery salt and ground black pepper in equal amounts to rub onto the pork before browning. if you only have celery seed use an equal amount of salt too.
Brown the bacon in heavy bottom, oven proof pot. Remove and reserve a couple of tablespoons of the drippings. Cover the ribs in the dry rub and sear in same pan with bacon fat. Remove and set aside. Add the kielbasa and cook till just browned a bit. Remove and set aside. Add onions and toss until they start to get some color. Add the apple juice to deglaze the pan, scraping up the flavorful bits at bottom. Add the ribs and kielbasa back in – nestling everything among the onions int he apple juice. Toss the Sauerkraut on top and add the bacon bits as well. Sprinkle top with additional celery salt and some ground black pepper. Bake covered in oven for 1-2 hours in 325 degree oven.