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Braised Country Style Ribs With Wine Kraut And Calvados Recipe
|Country style ribs||3 Pound, cured for 2 days in white wine brine trimmed, rinsed and dried|
|Onion||1 Large, chopped|
|Sauerkraut||1 1⁄2 Pound, well rinsed and drained|
|Calvados||1⁄4 Cup (4 tbs)|
|Dry white wine||1 Cup (16 tbs) (Preferably Alsatian Sylvaner)|
|Unsalted beef stock||1⁄2 Cup (8 tbs)|
|Juniper berries||3 , lightly crushed|
|Freshly ground pepper||To Taste|
Serving size: Complete recipe
Calories 2924 Calories from Fat 1103
% Daily Value*
Total Fat 123 g189.7%
Saturated Fat 33.5 g167.4%
Trans Fat 0.6 g
Cholesterol 1006.9 mg
Sodium 5434.2 mg226.4%
Total Carbohydrates 74 g24.5%
Dietary Fiber 25.3 g101.2%
Sugars 32.4 g
Protein 296 g592.3%
Vitamin A 2.6% Vitamin C 205.5%
Calcium 58.8% Iron 132.4%
*Based on a 2000 Calorie diet
Add ribs in batches and brown well on all sides; set aside.
Add onion to saucepan and brown lightly.
Stir in sauerkraut and Calvados and cook 2 minutes, stirring constantly.
Add wine, stock and juniper berries and blend well.
Reduce heat so mixture simmers.
Bury ribs in mixture; cover and simmer until meat is tender, skimming fat as necessary, about 1 to 1 1/2 hours.
Season to taste with pepper.
Arrange sauerkraut on platter and top with ribs.