Spareribs & Sauerkraut 2


While on a recent grocery shop (which for me is a very regular occurrence!) a jar of sauerkraut caught my attention, and just seemed to be calling out to me. Strange..? Perhaps. Perhaps I was thinking about my Mom. Perhaps my soul was crying out for childhood comfort, needing something totally dee-lish like her fabulous version of Polish sauerkraut! 

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Whatever the reason, I would not be stymied by the fact that I don’t know, nor will never have her recipe.

“I remember how it tasted AND I’m a professional chef” I told myself. “I got this!”

Once I thought it through, it came together quite nicely. From needing to first brown the meat, then cook it slowly, I thought a heap of caramelized onions would be a great addition, bringing lots of flavour aboard. I also wanted to keep it fairly simple, even knowing that my Mom put a lot of ingredients in hers, with not just ribs, but also mushrooms and Polish sausage… and maybe even other yummy things that I can’t recall after all these years. Her version was levels above hearty, with a stick-to-your-ribs-fuel that was needed for long winter days on the farm.

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What it lacks in appearance, it more than makes up for in taste. Judging a book – or anything – by its cover, is usually all kinds of wrong, and in the case of a long simmered dish it’s nothing that a sprinkling of something fresh & green can’t fix.

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For best results, be sure to use a heavy bottomed pot that can go from stove top to oven. If it has any handles you think are not heat-proof or might be damaged – do what I do and wrap/cover them with foil. 

While this was not quite my Mom’s version, this was deliciously hearty, and just what I needed!

ps for extra comfort, you can serve this with mashed potatoes. Mom would’ve~

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