"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." — LORENELOZADA
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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
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