Christine Dabney > wrote:

> Heya Michael,
>
> I am wanting to make your recipe for ribs and kraut again, but it is
> on my laptop, which is packed away. I just tried googling for it, but
> I think you don't have your posts archived, and thus I can't seem to
> find it.
>
> I see it mentioned in several posts (and in some of mine) but I just
> can't find your recipe there.

32oz jar of sauerkraut, 3lbs of country-style ribs (bone in or out),
4 medium russetts quartered. Simmer on low or bake in Dutch oven at
350 for 3 hours.

There is nothing easier. Do not adulterate with caraway or apples
or onions on your first try.

-sw

Christine Dabney > wrote:

> On Mon, 23 Feb 2009 22:01:14 -0600, Sqwertz >
> wrote:
>
>>32oz jar of sauerkraut, 3lbs of country-style ribs (bone in or out),
>>4 medium russetts quartered. Simmer on low or bake in Dutch oven at
>>350 for 3 hours.
>>
>>There is nothing easier. Do not adulterate with caraway or apples
>>or onions on your first try.
>>
>>-sw
>
> It's not my first try. I have made his recipe several times already,
> and really like it. But his recipe is on my laptop, which is stored
> away right now.... Plus I want the recipe for my file on this
> computer.

OK. Don't adulterate with anything after your first try, either.
This is a pure Amish dish that should only be seasoned with pepper.
At least in my opinion.

-sw

On Mon, 23 Feb 2009 22:01:14 -0600, Sqwertz >
wrote:

>Christine Dabney > wrote:
>
>> Heya Michael,
>>
>> I am wanting to make your recipe for ribs and kraut again, but it is
>> on my laptop, which is packed away. I just tried googling for it, but
>> I think you don't have your posts archived, and thus I can't seem to
>> find it.
>>
>> I see it mentioned in several posts (and in some of mine) but I just
>> can't find your recipe there.
>
>32oz jar of sauerkraut, 3lbs of country-style ribs (bone in or out),

Most meats I prefer bone in, but not country ribs. Maybe they are
hard to cut but I've had them from more than one place with bone
slivers. And if left to long the bones fall apart. Maybe it was a
freak but I had some in a slow cooker and the phone rang. I yaked
awhile and came back to a mess and tossed it in the trash.

Just my .02

Lou

In article >,
Sqwertz > wrote:
(snip)
> OK. Don't adulterate with anything after your first try, either.
> This is a pure Amish dish that should only be seasoned with pepper.
> At least in my opinion.
>
> -sw

Amish? How so?
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Several entries posted 2-19-2009

Melba's Jammin' > wrote:

> In article >,
> Sqwertz > wrote:
> (snip)
>> OK. Don't adulterate with anything after your first try, either.
>> This is a pure Amish dish that should only be seasoned with pepper.
>> At least in my opinion.
>
> Amish? How so?

Nothing says Pennsylvania Dutch more than pork and sauerkraut.
Granted, the Amish probably don't use Crock Pots.

-sw

Lou Decruss > wrote:

> On Mon, 23 Feb 2009 22:01:14 -0600, Sqwertz >
> wrote:
>
>>32oz jar of sauerkraut, 3lbs of country-style ribs (bone in or out),
>
> Most meats I prefer bone in, but not country ribs. Maybe they are
> hard to cut but I've had them from more than one place with bone
> slivers.

That why I always rinse bone in pork that has been cut with a saw.
I think that's pretty standard in many kitchens.

-sw

In article >,
Sqwertz > wrote:

> Melba's Jammin' > wrote:
>
> > In article >,
> > Sqwertz > wrote:
> > (snip)
> >> OK. Don't adulterate with anything after your first try, either.
> >> This is a pure Amish dish that should only be seasoned with pepper.
> >> At least in my opinion.
> >
> > Amish? How so?
>
> Nothing says Pennsylvania Dutch more than pork and sauerkraut.
> Granted, the Amish probably don't use Crock Pots.
>
> -sw

But pork and sauerkraut say much more than Pennsylvania Dutch. I don't
do mine in a crock pot, either; I do them in the oven -- with onion and
caraway. Like Mom did. "-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Several entries posted 2-19-2009

On Tue, 24 Feb 2009 21:46:29 -0600, Sqwertz >
wrote:

>Lou Decruss > wrote:
>
>> On Mon, 23 Feb 2009 22:01:14 -0600, Sqwertz >
>> wrote:
>>
>>>32oz jar of sauerkraut, 3lbs of country-style ribs (bone in or out),
>>
>> Most meats I prefer bone in, but not country ribs. Maybe they are
>> hard to cut but I've had them from more than one place with bone
>> slivers.
>
>That why I always rinse bone in pork that has been cut with a saw.
>I think that's pretty standard in many kitchens.

It's standard here too but I've still found shards with bone-in
country ribs.

Lou