igh fry pan.
Add ribs and brown on all sides
Heat oil and butter in Dutch oven over medium heat.
Brown ribs.
Add garlic and cook with ribs just until golden.
Remove ribs.
Saute red onion in drippings until tender.
Add caraway seed, sauerkraut, sweet red pepper, broth, salt and pepper to taste and brown sugar.
Bring to boil.
Remove from stove and top with apples and ribs.
Cover and bake at 350\u00b0 for 2 to 3 hours or until pork is tender.
Stir in carrots last 10 minutes of baking. Adjust seasonings to taste.
Makes about 6 servings.
Brown ribs and place in Dutch oven or roaster.
Cover with remaining ingredients and bake, covered, for 1 1/2 hours.
About 45 minutes before the kraut and ribs are done, add 6 to 7 balls of bread stuffing on top of the kraut and ribs and bake, covered, the remaining 45 minutes.
ombined.
My stores sell country ribs cut individually but if necessary
Preheat oven to 325 degrees Place ribs in a 13\" x 9\" baking dish Season with salt and pepper Combine remaining ingredients; pour mixture over ribs Bake at 325 degrees for 30 minutes.
Turn ribs.
Bake 1 to 1 1/2 hours longer, until tender.
Skim off fat and spoon remaining sauce over ribs.
t stand until softened.
FOR THE SPONGE: Combine dissolved
Place ribs (single layer) in 13 x 9-inch baking pan.
Cover with foil.
Bake at 350\u00b0 for 1 hour and 30 minutes.
Drain off excess fat.
Combine remaining ingredients and pour over ribs. Bake, uncovered, 45 minutes at 350\u00b0, basting frequently with sauce.
Dredge\tribs
in flour, salt and pepper.
Brown ribs in an electric skillet.
Top with onion slices, potato slices and mushrooms.\tDilute\tsoup
with mushroom juice and enough water to make
1/2
soup can full.
Pour over ribs.\tReduce heat to simmer. Add
salt and pepper to taste.
Simmer until ribs are tender and vegetables are done.
Cut ribs in serving pieces; brown slowly in skillet. Put in baking dish. Discard fat from skillet; add onions and cook until brown. Add remaining ingredients and pour sauce over ribs. Bake, covered, at 350\u00b0 for 1 hour and 30 minutes. Yield: 6 to 8 servings.
Combine the first 4 ingredients; brush on both sides of ribs. Place in slow cooker on low.
Pour remaining sauce over all. Cover and cook 8 to 10 hours.
Makes 4 to 6 servings.
Brown ribs. Place in roasting pan.
lastic wrap and refrigerate it for about 24 hours prior to
ntil ribs are tender.
My Note: The genius of this recipe
ry Rub all over ribs. Place in a glass
PLACE ribs into 6-qt. slow cooker.
MIX barbecue sauce, mustard and garlic in medium bowl. Pour over ribs and turn ribs to coat.
COVER and cook on LOW for 8 hours (or on HIGH for 4 hours) until ribs are fork-tender. Transfer ribs to platter.
SKIM fat from sauce. Stir sauce and serve with ribs.
Mix all the ingredients except the potatoes and ribs together.
Place the potatoes in the crockpot.
Top with the ribs.
Pour in the chili mixture over the ribs & potatoes.
Turn on low for 6- 7 hours.
If you wish you may do this on High for an hour an 4-5 hours on low.
Enjoy (I hope).
For more than 60 plus years I have ate pork ribs and
Place the ribs in a crock pot.
Combine remaining ingredients and pour over ribs.
Cook on low for 7- 9 hours or until done.
Cook onions over medium heat for 3 minutes or until slightly
ucepan or stock pot, cover ribs with cold water; add thyme