PantherDave Posted September 3, 2007 Share Posted September 3, 2007 (edited) Well, a new season is upon us and it starts up on Thursday night. So, it's time to start some slow-cooking and football viewing!!!!! I thought I'd start off week 1 with a very unique dish. I feel most will like this and a few may not, now I would not say it's a "required" taste, but just a different twist on a football menu staple-Ribs. So, without further ado................................................................. .................................................................... ....................... SOUR APPLE RIBS 1 1/2lb pork ribs, fat trimmed 1/2 cup white wine or apple juice 2lbs sauerkraut, undrained(bagged or canned) 3 medium onions, sliced into rings 2 cans(8oz each)mushrooms, drained 3 large Granny Smith apples, cored and cut into wedges 1/3 cup brown sugar 1/2 tsp celery seed Step 1- Cut ribs off rack. In a nonstick skillet, brown ribs, top and bottom Season with salt and pepper. Step 2- Place ribs in CP. Deglaze the skillet with wine or juice. Set drippings aside. Step 3- In a large bowl, mix together sauerkraut, onions, mushrooms, apple wedges, brown sugar, and celery seed. Spoon over ribs. Pour reserved drippings on top. Step 4- Cover. Cook on low 7 to 9 hrs/ high 3 to 4 hrs. I do this one in my 4 qt'er and it's a ( to me) great way to change up cooking ribs, and as with anything CP related, tweak things abit if you feel the need. I have always done this one "by the book"- I do sometimes add a smedge of pickle brine. If you use apple juice it's the sweeter and make sure the white wine if used is not to dry-use a "fruity on the sweetside" white wine. Now to some football-Thursday Night Opener. I like the Colts to win a very tight played game with the OT dictating to the DT in this one. Saints 31 Colts 38 Well, Week 1 is in the books, and as always-Good Luck on the Homer Front and FF Wise!!! Bon Appetite-Peace PD. Edited September 3, 2007 by PantherDave Quote Link to comment Share on other sites More sharing options...
Brewer Posted September 3, 2007 Share Posted September 3, 2007 Do you leave the ribs in a rack, or cut them into individual or 2 rib sections? Quote Link to comment Share on other sites More sharing options...
PantherDave Posted September 3, 2007 Author Share Posted September 3, 2007 Do you leave the ribs in a rack, or cut them into individual or 2 rib sections? Sorry-I cut them up as they place better in the CP Quote Link to comment Share on other sites More sharing options...
Brewer Posted September 3, 2007 Share Posted September 3, 2007 Sorry-I cut them up as they place better in the CP Probably easier to brown as well. I'll give it a try. Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted September 3, 2007 Share Posted September 3, 2007 Saints 31Colts 38 A prototypical "OVER" game. Even at 53, the bookies are going to get RICH if it goes under. But it just CAN'T go under. . . .right?? Quote Link to comment Share on other sites More sharing options...
Capt. Waffle Posted October 24, 2007 Share Posted October 24, 2007 We did this as our October-Fest (Oktobeir) meal, hence the kraut, and we loved it. Ribs can get generic(but always tasty) done the many normal and traditional ways, but this was way different and very good-Highly recommended by the Waffle Clan. Props once again PD, man, this forum is great!!!!!!!!! Quote Link to comment Share on other sites More sharing options...
PantherDave Posted October 25, 2007 Author Share Posted October 25, 2007 We did this as our October-Fest (Oktobeir) meal, hence the kraut, and we loved it. Ribs can get generic(but always tasty) done the many normal and traditional ways, but this was way different and very good-Highly recommended by the Waffle Clan. Props once again PD, man, this forum is great!!!!!!!!! We did the same for an Octoberfest party here in the neighborhood and they were a hit.....I most definently ate to much that night Quote Link to comment Share on other sites More sharing options...
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