Recipe by LORENELOZADA
"Try out this recipe for a baked rack of pork ribs with surprise ingredient, sauerkraut, which caramelizes beautifully. Easy and delicious. I get many raves when I make this for company. The ribs just about fall off the bone because they are so tender."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
salt and pepper to taste
garlic powder, or to taste
onion, thinly sliced
1 (32 ounce) package
dried dill weed
This was somewhat of a pleasant surprise. I was looking for a way to help use up a bottle of dill weed, and ran across this. It sounded kind of odd, especially since I'm somewhat new to sauerkraut, but I made it exactly as written, and it turned out to be "different", but fairly tasty. I cooked the meat until 3:30, before cutting off a couple of ribs because I was really hungry, and I let the rest cook until almost the entire 4 hours. The meat was nicely cooked, and the flavors were interesting. The whole thing lasted me for four days, I think. Not the most awesome dish, but it was definitely worth trying.
* Percent Daily Values are based on a 2,000 calorie diet.
Rack of Ribs
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 437
Have you made a batch lately? They're everybody's favorite.
Freshening up the salad menu for spring has never been so delicious.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make tender, fall-off-the-bone, oven-baked baby back pork ribs.
See a sensational shortcut method for making baby-back ribs.
Spice-rubbed ribs get the slow-cooking treatment over indirect heat.