Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sauce: In a saucepan, cook onion and garlic in a little oil just until onion is transparent. | 2. Add all remaining ingredients and cook over medium heat, stirring occasionally. | 3. Reserve a small amount of sauce for the final preperation. | 4. Ribs: Cut ribs into serving size pieces (1 or 2 ribs each). | 5. Put flour, salt and pepper in a sack. | 6. Drop a few ribs at a time in the sack and shake to coat. | 7. Repeat with all ribs. | 8. In a large heavy skillet, melt bacon drippings, or use vegetable oil, and brown all the ribs. | 9. Place only a few in the skillet at a time so as not to overcrowd. | 10. Prepare a large roasting pan by placing a flat rack in the bottom. | 11. Over the rack, place a piece of aluminum foil, large enough to cover the bottom and come up both sides, plus enough to wrap up over all ribs in the pan. | 12. Use a fork to poke numerous small holes in the bottom of the foil, over the rack, to allow grease to drip through to the pan bottom. | 13. Place all of the drained sauerkraut on the bottom foil, forming a bed for the ribs. | 14. Over the kraut, place the browned pork ribs. | 15. Distribute the remainder of the sauce over the ribs. | 16. Pull the aluminum foil over the ribs and fold the ends together to seal, allowing the meat to steam while cooking. | 17. Place all in a 350° oven for about 3 hours covered with foil, then open the foil and cook an additional 30 to 45 minutes uncovered. | 18. Test to insure that the ribs are very tender. | 19. To serve, place ribs on a large platter and the sauerkraut in a separate bowl. | 20. Heat the reserved sauce and paint the finished ribs as they are being served. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork spare rib rack	2			-	-	-	-
salt pepper				-	-	-	-
sauerkraut	2 -3		canned drained	0.0	0.0	0.0	0.0
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	2		mashed	-	-	-	-
barbecue sauce	1/3	cup	bottled	139.44	15.5542	10.9477	3.6686
catsup	1/2	cup		121.2	32.88	1.248	0.12
liquid pepper sauce	1	teaspoon		-	-	-	-
plum jelly	1	cup		-	-	-	-
brown sugar	1/4	cup		209.0	53.9495	0.066	0.0
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
oregano	2	teaspoons	dried	5.3	1.3784	0.18	0.0856
worcestershire sauce	2	tablespoons		26.52	6.6164	0.0	0.0
honey	1/2	cup		-	-	-	-
mustard	1	teaspoon		0.315	0.0545	0.0334	0.0049

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.