This spareribs and sauerkraut dish is a winner on a cold winter night. Serve with crusty rye bread and butter.
Ingredients
- cooking spray:
- rack pork spareribs, cut into 2-rib portions: 1 piece
- salt and pepper: (to taste)
- sauerkraut: 1 jar (16 ounce jar, drained)
- red potatoes, quartered: 4 piece
Metric Conversion
Stages of cooking
-
Preheat the oven to 450 degrees F (230 degrees C). Coat a 9x13-inch baking dish with cooking spray.
-
Season ribs with salt and pepper, then arrange in the prepared baking dish.
-
Roast in the preheated oven for 20 to 25 minutes. Remove from the oven and reduce temperature to 350 degrees F (175 degrees C).
-
Set ribs onto a plate and drain excess grease from the baking dish. Spread sauerkraut evenly over the bottom of the dish. Place ribs on top with the meaty sides facing up. Tuck potatoes in amongst ribs. Cover the baking dish tightly with heavy-duty aluminum foil.
-
Return to the oven and bake for 30 minutes. An instant-read thermometer inserted into ribs should read at least 145 degrees F (63 degrees C). Carefully remove the foil to avoid hot steam and serve.
