I simply had a hankering for some pork ribs and sour kraut.
This is stimulated by, among other factors, the absurdly low sale price on the spare ribs.
So… some juniper berries, kraut, tarragon and rosemary, an onion, ribs.
Brown your ribs on both sides.
Remove the ribs to a plate and brown your onions.
Add well… well-drained kraut, the berries, the herbs.
You have to drain the kraut really well, or this gets soupy. You can replace the moisture with something more interesting.
I add either dry white wine or hard cider. Tonight, cider.
Don’t forget to put the ribs back in.
I put the lid onto the French oven and put it into the oven at 325 F for about a half hour and then lowered the heat to 285 F for another hour and a half.
I started this at about 4:30 pm and ate at about 7 pm.
My garnish was some mustard I whipped up from dry, powered mustard from Penzy’s. Zippy stuff.
They fell apart. The bones just slide away.
This is so flexible. You can use just about any amount of kraut and onion. Go a bit easy with the juniper till you get to know it. Juniper and pork team up very well. I have often used gin to deglaze a frying pan in which I have done pork chops. Just as pork is good with fruit, such as apples, so too it is good with browned onions. Onions have a lot of sugar in them, which caramelizes as you brown them. If you are entertaining, this is a good main course. Just keep the temperature low. They could even be better the next day.
The cooking time can be long and patient.
So, some comfort food, and it isn’t even a cold winter night!