Country Ribs With Pineapple And Sauerkraut Recipe
Taste these Country Ribs with Pineapple And Sauerkraut just once and you'll have every reason to be a fan of it ! This pork lion country styled ribs casserole also includes luscious pineapple and sauerkraut with sweet soy sauce, onion and mustard seasonings. The pineapple garnishing adds enhances the taste. Feel free to express yourself about this Country Ribs with Pineapple And Sauerkraut.
Ingredients
| Pineapple | 1 20 Ounce, drained | |
| 1 16-ounce bag or can sauerkraut, drained | ||
| Soy sauce | 1/3 Cup (16 tbs) | |
| Brown sugar | 2 Tablespoon | |
| Prepared mustard | 4 Teaspoon | |
| Onion | 1 Small, grated | |
| 3 pounds pork loin country-style ribs, cut into serving-sized pieces | ||
Directions
1. Reserve 3 pineapple slices for garnish; chop remaining pineapple. In 3-quart casserole, combine chopped pineapple, sauerkraut, soy sauce, brown sugar, mustard, and onion.
2. Add pork loin country-style ribs to sauerkraut mixture in casserole; toss to mix well.
3. Bake casserole, uncovered, in 350°F. oven 1 1/4 hours or until ribs are tender. Skim fat. Arrange reserved pineapple slices on top of casserole.
2. Add pork loin country-style ribs to sauerkraut mixture in casserole; toss to mix well.
3. Bake casserole, uncovered, in 350°F. oven 1 1/4 hours or until ribs are tender. Skim fat. Arrange reserved pineapple slices on top of casserole.
Chef
