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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…….
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Guten Appetit ! Das Leben Ist Schön !
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All about Spare Ribs
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More Bratkartoffeln
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All about Sauerkraut
Pictures of Swabia
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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.
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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.
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- 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 🙂
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