Autumn Pork Ribs with Sauerkraut, Squash and Apples

Pork side ribs, roasted and glazed with spiced mustard and honey. They are then cooked until mouth-wateringly tender in a perfect for autumn sauerkraut, squash and apple mixture.

Recipe - Quality Foods

Autumn Pork Ribs with Sauerkraut, Squash and Apples

Prep Time30 Minutes

Cook Time135 Minutes

Ingredients

3 1/2 to 4 lbs. (1.5 to 1.8 kg) pork side ribs, trimmed of excess fat

salt and freshly ground black pepper, to taste

1/3 cup whole grain Dijon mustard

2 Tbsp honey

1/2 tsp ground sage

1/2 tsp smoked paprika

1/4 tsp garlic powder

1 (796 mL) jar sauerkraut, drained well, lightly rinsed, and then drained well again

2 cups peeled and cubed squash, such as butternut

1 medium onion, halved and sliced

1 large red apple, cored and cut into 1/2-inch cubes

1 medium celery rib, sliced

2 cups no-salt chicken stock or broth

chopped fresh parsley, to taste (optional)

Directions

Preheat oven to 425 F. Line a large sided baking sheet with parchment paper. Cut ribs, widthwise, into 2- to 4 -inch pieces. Set ribs, meaty-side-up, in a single layer on the baking sheet, season with salt and pepper, and then roast 30 minutes.

While ribs roast, combine mustard, honey, sage, paprika and garlic powder in a small bowl. When ribs have roasted 30 minutes, slather top of them with the mustard mixture, and then roast 15 minutes more. Remove ribs from oven. Lower oven temperature to 300 F.

Combine sauerkraut, squash, onion, apple and celery in a large bowl. Spoon half the sauerkraut mixture into a large casserole (see Note). Set ribs, slightly overlapping them, on top of the sauerkraut mixture in the casserole. Spoon remaining sauerkraut mixture in the bowl over the ribs. Pour in the stock (or broth).

Cover the casserole, set in the oven and cook 90 minutes, or until ribs are very tender. Serve ribs and sauerkraut mixture right from the casserole, or arrange on a platter. Sprinkle with parsley, if desired.

Note: The casserole used when testing this recipe was 12 1/2- x 9-inches in width, and 3-inches deep. A large Dutch oven could also be used here.

30 minutes

Prep Time

135 minutes

Cook Time

Servings

Shop Ingredients

Makes 0 servings

3 1/2 to 4 lbs. (1.5 to 1.8 kg) pork side ribs, trimmed of excess fat

Quality Foods - Fresh Canadian Pork Back Ribs, 1 Pound

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$10.49/lb$2.31/100g

salt and freshly ground black pepper, to taste

Windsor - Salt & Pepper Shakers, 155 Gram

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$5.99 was $6.49$3.86/100g

1/3 cup whole grain Dijon mustard

Maille - Dijon Original Mustard, 500 Millilitre

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$8.29 was $10.29$1.66/100ml

2 Tbsp honey

Elias - Liquid Honey, 500 Gram

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$12.79$2.56/100g

1/2 tsp ground sage

Western Family - Sage - Ground, 78 Gram

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$5.99$7.68/100g

1/2 tsp smoked paprika

Mccormick - Smoked Paprika, 40 Gram

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$5.89 was $6.19$14.73/100g

1/4 tsp garlic powder

Western Family - Garlic Powder, 155 Gram

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$8.59$5.54/100g

1 (796 mL) jar sauerkraut, drained well, lightly rinsed, and then drained well again

Kartheins - Sauerkraut Traditional Organic, 375 Millilitre

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$7.49$2.00/100ml

2 cups peeled and cubed squash, such as butternut

Butternut - Squash, Fresh, 810 Gram

Flyer Sale

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$3.55 avg/ea was $4.80 avg/ea$0.44/100g

1 medium onion, halved and sliced

Onions - Yellow, Medium, 215 Gram

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$0.94 avg/ea$0.44/100g

1 large red apple, cored and cut into 1/2-inch cubes

Apples - Red Delicious, Large, 305 Gram

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$2.21 avg/ea$0.73/100g

1 medium celery rib, sliced

Celery - Bunch, Fresh, 675 Gram

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$5.64 avg/ea$0.84/100g

2 cups no-salt chicken stock or broth

Not Available

chopped fresh parsley, to taste (optional)

Parsley - Italian, Fresh, 1 Each

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$2.49

Directions

Preheat oven to 425 F. Line a large sided baking sheet with parchment paper. Cut ribs, widthwise, into 2- to 4 -inch pieces. Set ribs, meaty-side-up, in a single layer on the baking sheet, season with salt and pepper, and then roast 30 minutes.

While ribs roast, combine mustard, honey, sage, paprika and garlic powder in a small bowl. When ribs have roasted 30 minutes, slather top of them with the mustard mixture, and then roast 15 minutes more. Remove ribs from oven. Lower oven temperature to 300 F.

Combine sauerkraut, squash, onion, apple and celery in a large bowl. Spoon half the sauerkraut mixture into a large casserole (see Note). Set ribs, slightly overlapping them, on top of the sauerkraut mixture in the casserole. Spoon remaining sauerkraut mixture in the bowl over the ribs. Pour in the stock (or broth).

Cover the casserole, set in the oven and cook 90 minutes, or until ribs are very tender. Serve ribs and sauerkraut mixture right from the casserole, or arrange on a platter. Sprinkle with parsley, if desired.

Note: The casserole used when testing this recipe was 12 1/2- x 9-inches in width, and 3-inches deep. A large Dutch oven could also be used here.