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These well-seasoned ribs can be prepared and cooked later.  Serve with instant mashed potatoes (such as Potato Buds) and Coeur d'Alene Cellars No.6 White or No. 6 Red.

1 27-ounce jar sauerkraut, drained and rinsed
4 cups shredded red cabbage
2 tablespoons plus 1 teaspoon paprika, divided
 4 cloves garlic, minced
1 14-ounce can stewed tomatoes
3 pounds pork baby back ribs
1/2 teaspoon pepper
1/3 cup fine dry bread crumbs

Combine sauerkraut, cabbage, 1 tablespoon of the paprika, garlic, and tomatoes in a 1-by15-inch rimmed baking pan and spread out in an even layer.  Arrange ribs on mixture, curved side up and sprinkle with pepper and 2 teaspoons of the remaining paprika.  Cover pan tightly with foil.  Bake 375 degrees for 1 1/2 hours.

Mix remaining 2 teaspoons paprika with crumbs.  Uncover pan, turn ribs over, and sprinkle with paprika mixture and continue to bake, uncovered, until meat is very tender when pierced and crumbs are brown (about 20 more minutes.)  Serves 4 to 6.  

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