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Servings: 5 |
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Size: |
1/5 Recipe |
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2 |
lbs. |
Spareribs - country style, boneless spareribs, cut into individual pieces (about 12-16 pieces) |
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1 |
tsp. |
Salt |
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1 |
tsp. |
Black pepper, ground |
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1 |
tsp. |
Garlic powder |
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1 |
Tbl. |
Canola Oil |
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2 |
14.5 oz. Cans |
Glory Foods® Apple Sauerkraut |
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1 |
Cup |
Chicken broth |
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Directions: |
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1. |
Season the rib pieces on all sides with salt, pepper and garlic powder. |
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2. |
Heat a large non-stick skillet until it is very hot. Add the oil and heat until smoking. |
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3. |
Place the rib pieces (4 to 6 at a time) in the skillet. Brown well and turn over to brown the other side. |
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4. |
Repeat until all of the pieces are browned. |
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5. |
Open the cans of sauerkraut, do not drain. Dump the cans of sauerkraut into a 9"x 13" casserole dish and arrange evenly over the bottom. |
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6. |
Arrange the rib pieces in a single layer over the sauerkraut. |
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7. |
Pour the chicken stock into the casserole dish. Cover tightly with aluminum foil. |
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8. |
Bake at 325° for 2 hours. Remove from the oven and allow to rest for 10 minutes before serving. |
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