Pork Roast: Instead of the pork ribs, use a pork shoulder roast. Increase the cooking time to 10 hours on low or 5 hours on high. Add smoked sausage: If you have a pound of kielbasa or smoked ...

Edward Lee, owner of the restaurant 610 Magnolia in Louisville, Ky., shares a dish he calls his life on a plate: pork ribs and sauerkraut. Story first aired on May 22, 2014 on All Things Considered.

Season the ribs with 1/2 teaspoon each of salt and black pepper. Add the oil to a large skillet over medium-high heat. When hot, add the ribs (you may need to do this in two batches), and cook ...

Linda Grus holds her finished meal of pork ribs and sauerkraut, served over mashed potatoes. The recipe is toward the end of the story. Linda Grus remembers her mother, Hilde Jach, as a strong ...

Pork Ribs And Sauerkraut With Horseradish. Note: Lee says making your own sauerkraut is about as simple as it gets: Shred freshly picked cabbage, add about 2 1/2 tablespoons of salt per head of ...

Brown the pork ribs in canola with the onion until the ribs are browned and the onion is tender. Make the mixture with the remaining ingredients. Bake the pork and sauerkraut in a 350°F oven ...

Simply by tossing pork ribs, sauerkraut and potatoes into a pot, you can create tender, German-style comfort food. It's all in the braising, which turns less-tender cuts of pork into ...

Place sauerkraut and pork in a roasting pan with one apple and a very light sprinkling of brown sugar. You don’t want to taste the sugar, but a small amount mellows the taste of the sauerkraut.

Nestle the pork in the sauerkraut mixture, cover and bake until the internal temperature of the pork reaches 145℉ on an instant-read thermometer, about 20 minutes.

Today, families continue their ancestors' tradition of eating pork and sauerkraut on New Year's Day. Those in Erie will head to local meat markets, groceries and delis for their meal, including ...

Edward Lee, owner of the restaurant 610 Magnolia in Louisville, Ky., shares a dish he calls his life on a plate: pork ribs and sauerkraut. Story first aired on May 22, 2014 on All Things Considered.