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[Iraq Lobstah]

Żeberka Wieprzowe

Kraut and Ribs... Who doesn’t love that? My version is a little different because like it sour, a little spicy, and with the addition of baby potatoes it makes it a perfect one pot meal that will feed 4(with leftovers). Feel free to tweak the recipe to your tastes.


Ingredients -

3 TBS Smalec, sunflower, or vegetable oil
5- 6 lbs Pork spare ribs (silver skin removed, cut into single ribs/cowboy cut)
1 large onion cut into slivers
1 head of cabbage, core removed, and cut into ribbons
2 cloves minced garlic
2 lbs of sauerkraut drained (reserve the liquid brine)
2. lbs of mini red potatoes(rinsed skin on)
3 TBS of seasoning*(see below)
1 pint water
3 TBS yellow mustard
2 cups unsweetened applesauce
2 TBS Brown sugar(packed)
1 TBS Caraway seeds

***seasoning mix
1 TBS Kosher salt
1 TBS Course ground black pepper
2 TBS Vegeta(“Seasoning Salt” works well too)
1 tsp onion powder
1 tsp garlic powder
1 tsp white pepper
1 tsp cayenne pepper(optional)

Directions-

Wash, then pat dry your rack of ribs. Turn your ribs meaty side down exposing the bones and the membrane that covers them. This membrane is known as “silver skin” is not very tasty, and tough as hell, and want to remove it from the ribs prior to cooking. The best way to do it, is with a bamboo chop stick carefully inserted between the rib bone/meat and the silver skin. As you pull the chop stick up from the rib use a paper towel to grip the membrane and pull it off the rib bones.(You can use a knife instead of a chop stick, but I don’t trust myself)

Now that the skin has been removed you’ll want to break down the rib rack into individual ribs. Take a sharp knife, and separate each rib from the meat half way between the bone.(also known as “cowboy cut”) By doing this, it will give you more portions with a better distribution of meat turning each rib to a “pigcicle” by leaving plenty of meat on each side of the bone.

Generously sprinkle all sides of the ribs with the seasoning mix. Place ribs in refrigerator for 2 + hours

In a large dutch oven/oven safe pot heat 2TBS of smalec/oil on medium, and brown ribs on all sides, removing from cooking vessel. Then add garlic and onions to pot, and cook till translucent. Add sauerkraut, mustard, brown sugar , applesauce, and cook for 7-8 minutes. Turn off heat, remove sauerkraut mixture from the pot, and set aside.

Pre heat oven to 300f

Once the vessel has cooled its time to build your meal, and layering is key. Place a layer of the sauerkraut mix on the bottom of the pot. Next, place a layer of ribs on top of the kraut(lay them on their side) then potatoes, then uncooked cabbage. Repeat layering(I did 3 layers) and then top with remaining potatoes. Add 1 pint of water(or reserved brine) on top, along with bay leaves, any additional seasonings desired, and cover. Place cooking vessel in oven and cook for 2 hours. Check pot occasionally and add liquid if needed.

After two hours remove from oven, and let rest for 20 minutes. Pluck out bay leaves and serve.

Smacznego!