Baked Sauerkraut with Beans and Pork Ribs
This delicious and hearty casserole made with sauerkraut, canned old beans and succulent pork ribs has a rustic appearance and beautiful flavours. It is a perfect comfort food for a cold winter day.
Equipment
- 1 large earthware or cast iron casserole dish with a lid
- 1 large heavy-bottomed saute pan
Ingredients
- 1 kg pork ribs
- 2 tablespoons lard or 100 ml olive oil
- 100 g pancetta or bacon
- 500 g sauerkraut drained
- 200 g canned old beans drained
- 1 yellow onion diced
- 2-3 large garlic cloves diced
- 1 large carrot cut into small cubes
- 200 ml red wine
- 2-3 bay leaves
- 1 tablespoon sweet paprika
- 1 teaspoon black pepper ground
- salt to taste
Instructions
- Preheat the oven to 375 degrees Fahrenheit or 190 degrees Celsius.
- Clean and dice the onion, garlic and carrot. Drain the sauerkraut and squeeze it to remove as much liquid as possible.
- Heat the lard/olive oil in a large heavy-based saute pan and cook the onion to translucent, then add the chopped garlic and the carrot and saute them over medium heat until they are soft. Drain the sauerkraut and beans and place them in the pan. Stir well. Drop bay leaves and sprinkle sweet paprika and freshly ground black pepper. Stir and saute for 5-10 minutes.
- Spread 2/3 of the sauerkraut mixture into your oven-safe casserole dish. Cut the rack of ribs into smaller pieces and arrange them on top of the sauerkraut.
- Cover with a lid or foil and bake on medium heat for 45 minutes, then remove the cover and bake for 15 minutes to ensure the sauerkraut and meat get brown on top.
- Leave the casserole covered to rest for 20 minutes. The dish is best served with fresh crusty bread.