Country Ribs and Kraut
- Servings: 4
- Course: Main Dish
The oven bag makes it easy to cook a recipe unattended, but the real bonus is the cleanup. In this case, most long-cooking meat dishes leave behind a baking dish that requires some serious soaking and scrubbing. With an oven bag, you simply open the bag and serve your food. Then once it's empty, just let the bag cool completely, and toss it for quick and easy clean up!
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- 2 to 2-1/2 pounds pork country-style ribs (4 ribs)
- 3 large tart apples, cored and cut into wedges (about 6 cups)
- 1 16-ounce can sauerkraut, rinsed and drained
- 2 cups shredded red cabbage
- 1 cup chopped onion
- 1/4 cup chicken broth
- 1/4 cup packed brown sugar
- 1/2 teaspoon caraway seed
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg or allspice
- 1/8 teaspoon pepper
- dash ground cloves
- Disposable oven bag
Arrange ribs in a single layer in a shallow roasting pan. Broil 5 to 6 inches from heat for 20 minutes, turning frequently or until browned. Drain well.
Meanwhile, place disposable oven bag in a 3-quart rectangular baking dish according to package directions, shaking at least a tablespoon of flour in the bag. Cut six 1/2-inch slits in top of bag. Combine apples, sauerkraut, cabbage, onion, broth, brown sugar, caraway seed, salt, nutmeg, pepper, and cloves; place in bag. Season ribs with additional salt and pepper, if desired. Place ribs on top of sauerkraut mixture in bag, pushing ribs down into the mixture; close bag.
Bake in a 325 degree F oven for 1 to 1-1/2 hours or until meat is tender. Remove from oven. Serve immediately. Makes 4 servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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