Choucroute Garni

Recipe Ingredients

3 lbs	1362g / 48oz	Pork spareribs
		Salt
		Pepper
2 tablespoons	30ml	Oil
1 tablespoon	15ml	Garlic clove - minced (large)
4		Bacon - chopped
1		Onion - chopped (large)
1		Sauerkraut - drained (2 lb)
1/2 lb	227g / 8oz	Carrots - peeled and sliced
1 teaspoon	5ml	Caraway seeds
6 teaspoons	30ml	Red potatoes - quartered (medium)
3/4 lb	340g / 11oz	Polish kielbasa - cut into
		- 2 pieces
1		Chicken broth - (14 1/2 oz)
1/2 cup	118ml	Dry white wine

Recipe Instructions

The long, slow cooking of sauerkraut with pork spareribs and kielbasa mellows the sharp flavor of sauerkraut. Dark rye bread and a crunchy salad are all that is needed to complete this meal.

Cut ribs between bones into single pieces. Season to taste with salt and pepper. Brown ribs in oil in large skillet. Remove ribs. Add garlic, bacon and onion to skillet and saute until onion turns golden, stirring occasionally.

Stir in sauerkraut, carrots and caraway seeds. Spoon sauerkraut into bottom of casserole to cover. Arrange half of ribs over sauerkraut along with potatoes and kielbasa. Spoon remaining sauerkraut over top of meat and vegetables. Top with remaining ribs. Pour over chicken broth and white wine. Bake at 325'F. 2-3 hours or until ribs are tender.

Source:
Grant Corner Inn: Santa Fe, New Mexico

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