Kraut With Ribs

Discussion in 'Pork' started by reinhard, Jul 12, 2015.

  1. reinhard

    reinhard Master of the Pit OTBS Member

    "Your going to make this in this heat"!!!  Yes I am, but on the grill.  Close to 90 degrees and humid and I thought out of the box or was it just because I had a craving for one of my favorite meals in the fall and winter.  Never made this on the grill but there is always a first time.  There was just my wife, her mom, and myself so as tempted as I was, German Gumbo was just too much.  So I stuck with baby back ribs and my German kraut.  That's kraut with bacon.  Here is what I used:

    One rack of baby back ribs

    3 packs of refrigerated Franks kraut [in the plastic bag]

    black pepper to taste

    One pound of bacon cut up small and fried crispy brown

    Couple of onions cut up  [this time around I had to skip the onions because I forgot to get some]

    Some apple juice [normally use beef broth but again I forgot to get some

    Here are some pics:

    I put the ribs in the grill already.  Used a aluminum pan big enough to handle the meal.  Just put some garlic salt and black pepper on the ribs which I cut up in pieces.  So while they are in the grill I start to cook up some kraut.

    The main ingredient in the kraut will be the bacon.  Cut up the pound of bacon in small pieces.  After the kraut simmers for 20 minutes or so, I drain the kraut and put it back in the pot and then dump the bacon and the grease on the kraut and mix it up well.

    OK, put the kraut back in the pot along with the crispy hot bacon and the grease.  Couple of spoons of diced garlic also and then mix it well.

    Ribs and juices stay.  The ribs are already tender as a butchers heart.

    Then I put the kraut/bacon mix over the ribs and covered it with foil and left it in the grill for another hour so the flavor of the kraut can meld in the ribs.

    Looks like it's ready to serve!!

    Man this sure reminds me of deer camp.  Love this stuff.  That big barrel grill smoker sure come's in handy.  Reinhard
    disco and foamheart like this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great! I'll take mine with some mustard please!
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Boy, That looks good! I made ribs with taters, onions, apples, and Kraut for supper!! The house stinks soooooo good!
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Grew up on a similar dish served with Potato Dumplings covered in crisp pieces of Salted Fatback and the Grease. That's some stick to your ribs food...JJ
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    My computer is hosed so I can't show what I did, but..........

    I cold smoked a rack of baby backs while doing my second smoke of some country sausage.(The reefer smells soooo awesome!)

    Then in a 1/2 tray aluminium pan, I laid down a layer of thin sliced red potatoes, then sliced white onions, Potatoes again, thin sliced honey crisp apples, a layer of SaurKraut, some caraways seeds, cracked black, and threw the ribs ob top and baked at 350 till 190 IT.

    AND I am soooo full. 

    I even had a dark stout with it. 

    Dang it was good!

    We are actually suppose to get below freezing tonight.
  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Kraut with bacon and served with ribs!

    Points for a brilliant combination.


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