Recipe Description:
These will be the most tender and flavorful ribs that you have ever tasted. I always use homemade sauerkraut for this delicous recipe. The apple reduces the strong pungent taste of sauerkraut. I also add caraway seeds for an extra splash of flavor. This is one of my favorite meals growing up.
I haven’t tried this recipe yet, but I have to say, it sounds fabulous!
Can I use homemade fermented sauerkraut or will it destroy the vitamins ?
Can I trade ribs with simple porc slices ?
Thanks
It will lose some when cooked, but is still better than canned stuff or pretty much anything else.
I don’t see why you can’t use pork slices. Cooking time may vary a bit.
I use homemade fermented sauerkraut in this recipe frequently. Some of the vitamins and bacteria will be dimished when the sauerkeaut is heated (there is no way to avoid that when cooking sauerkraut). You can use pork slices in this recipe instead. I would decrease the cooking time to 10 hours since there will be no bones. I have found this recipe to be very forgiving.