Martin Bros. Recipes

Ribs & Kraut

Keywords: Pork

Added: September 20, 2019

2 each —Seaboard Pork Spare Ribs (959080), trimmed, cut down

As needed —Roland Pomace Olive Oil (620390)

32 oz —Bay Valley Schwartz’s® Sauerkraut (610048)

1/2 cup +/- —Water

1-1/2 cups —Wholesale Granny Smith Apples (370771), diced

2 cups —Capital City Yellow Onions (361077), rough chopped

2-3 Tbsp —Brown Sugar

1/2 cup —White Wine

1 Tbsp —McCormick Whole Caraway Seed (472451)

1-1/2 lb —Wholesale Red Potatoes (361560), cut, boiled

4 Tbsp —Butter

As needed —Salt

As needed —Pepper

As needed —Lemon Pepper Aioli (see recipe)

PREP | Preheat oven to 300°F. Salt and pepper ribs. Heat oil over medium-high heat. Brown ribs on all sides. Place ribs into steamtable pan. In a bowl, mix together sauerkraut, water, apples, onions, sugar, wine, caraway seed, salt and pepper. Pour over ribs. Tightly seal pan. Roast in oven 2-3 hours or until ribs are cooked and tender. Toss potatoes with, butter, salt and pepper. Serve Lemon Pepper Aioli on the side.



1 cup —Ventura Classic Gourmet® Select Real Mayonnaise (631381)

1 cup —Kemps Sour Cream (900540)

3 Tbsp —McCormick Lemon Peel (472181)

3 Tbsp —Paris Brothers Cervasi® Lemon Juice (733120)

To taste —Salt

To taste —Pepper

2 Tbsp —Green Onions (361010), chopped

PREP | Mix all ingredients together.

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