Schälrippchen Mit Sauerkraut Und Bratkartoffeln- Spareribs With Sauerkraut And Sauteed Potatoes

>
>
I will not tell you how wonderful, tasty, scrumptious, delicious, ambrosial, appetizing, dainty, delectable, delish, flavorful, flavorsome, luscious, lush, mouth-watering, palatable, savory , sumptuous, succulent, tasteful, tasty, toothsome, toothy, yummy and just far-out super this dish is 🙂
Why not, you ask? Because, if you look at the pictures below and you don’t see it, words can’t help, and convincing won’t work 😦
For the ones who see, enjoy the pics and find the time to prepare this dish and you will find yourself superbly rewarded 🙂
Schälrippchen mit sauerkraut und bratkartoffeln is a typical dish from Swabia, the area in Southern Germany where I grew up. Typically eaten on a Saturday, it was looked upon as a very simple, down to earth dish, enjoyed only with family and not fancy enough to share with guests.
Schälrippchen mit sauerkraut und bratkartoffeln is one of those dishes which turn back the time for me, stimulating me to vividly remember times more simple and happy…….
>
Guten Appetit ! Das Leben Ist Schön !
>
All about Spare Ribs
>
More Bratkartoffeln
>
All about Sauerkraut

Pictures of Swabia
>
P.S.
Traditionally, the brine for the ribs contains “Pökelsalz” which contains Nitrite and turns the ribs pinkish.
At home I use regular kosher salt instead, which will result in the same taste without the pink coloring of the meat.
>
P.P.S.
This is food which tastes even better when re-heated 🙂
If you can manage, eat just a bit after just finished cooking, then bury the ribs in the sauerkraut, top with the potatoes and keep in the fridge overnight. The next day, gently reheat.
>
>
>

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

: pork spare ribs

: cut ribs into one-rib pieces

: make a brine of 2.5 qt water and 1 lb kosher salt, 5 cloves, 2 bay leaves, 1 tblsp crashed black pepper, cover ribs with brine, store in fridge for 4-6 days

: after brining, remove ribs from brine, rinse, discard brine, simmer in lightly salted water until tender but NOT falling apart

: use good quality sauerkraut, this one is one of my favorites

: rinse the kraut , squeeze dry

: saute onions in generous amount of pork or duck fat until translucent

: add the kraut, one tblsp sugar and enough cooking-liquid from the ribs to cover the kraut, cover with a lid and very slowly simmer for at least 45 minutes. ( stir often, if too dry, add a bit more stock)

: bind the sauerkraut with a bit of potato-or cornstarch slurry

: meanwhile, cut, blanche, schock and drain potatoes

: saute potatoes in pork- or duck fat until golden, season with kosher salt and fresh-ground black pepper

: sauerkraut and bratkartoffeln

: top with the ribs

: serve with dijon or other good quality mustard

: Schälrippchen Mit Sauerkraut Und Bratkartoffeln

: Schälrippchen Mit Sauerkraut Und Bratkartoffeln

: Schälrippchen Mit Sauerkraut Und Bratkartoffeln

: Bella’s get’s the first bite, as usual 🙂

Hi Chef Hans hope all is well at our kitchen, I see where Bella got the first bite again, luck dog!!
My wife Elli remembers this dish so well, has not heard it mentioned by anyone one, since you,
since she left Frankfurt, in 1956. Your are correct, this is a family dish, not because it does not look nice, but the love in putting this together makes it a great dish not to share with others, only
family. Of course, this may be a good introduction to a dish that even an old country German,
may remember, but guests can enjoy it too. It takes some time to put together, but, all good dishes take time, if you really want to test your cooking skills. Elli will follow your directions and
give me the first taste, like Bella, but the bone, I’ll have to hide it from our Kat. Thank you for
bringing this dish to us, you made Elli’s day, and mine too!

All the best in the kitchen – John R. Vicente CHA/3D

LikeLiked by 1 person

By John R. Vicente CHA/.3D on February 19, 2016 at 1:05 am

Thank you John and Elli 🙂
One of the main reasons I still publish this post is so that folks like us who remember good, real, honest food can still see it and being reminded of it. There are enough blogs and publications out there for the “Hip and Trendy” 🙂 Nothing against hip and trendy, but when it comes to food, people and manners, the old fashion way can’t be beat 🙂
Well, I am an old geezer now and belong to a minority in thinking this way, but then again, real food and real opinions will never grow out of style 🙂 ……….

LikeLike

By Hans Susser on February 19, 2016 at 2:46 am

This is a recipe I will definitely do as soon as possible – and not only for my own Bella! Do you prepare your own sauerkraut too?

By ouma on February 19, 2016 at 3:48 am

Hi Ouma, I used to, but not anymore 🙂 Cheers !

By Hans Susser on February 19, 2016 at 12:55 pm

Hey!

I’ve found some interesting things, have you seen them? Just take a look http://helpptr.alangroarke.com

In haste, grigsbylawgroup

By grigsbylawgroup on May 4, 2017 at 4:43 pm

ChefsOpinion