ribs sauerkraut and dumplings

Beef

Ribs Sauerkraut and Dumplings

Drescription

My grandmother gave me this recipe 40 years ago. It was a favorite at all our family gatherings and church socials. Today my children are grown and off on their own, but whenever they come home to visit, they still ask me to prepare this memorable family dinner!

Ingredients

3 pounds pork spareribs or country-style pork ribs, cut into serving-size pieces
1 can (27 ounces) sauerkraut, undrained
3/4 cup water
1 teaspoon brown sugar
1/2 teaspoon caraway seeds
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1 cup 2% milk
chopped fresh parsley, optional
paprika, optional

Directions

Place ribs in a 3-qt. baking dish. In a bowl, combine sauerkraut, water, brown sugar and caraway seeds; spoon over ribs. Cover and bake at 350° for 1-1/2 hours. In a small bowl, combine flour, baking powder and salt. Beat egg and milk; add to the dry ingredients and stir with a fork just until combined. Drop by tablespoonfuls onto hot sauerkraut mixture. Cover and return to the oven for 20 minutes. If desired, garnish with parsley and paprika.

Marc Forgione s Salt Cod Tonnato with Crudite

This recipe, from chef Marc Forgione, is a twist on a classic Italian dip, tonnato—traditionally made with tuna, here made with salt cod, also known as bacalao. This dip is a great way to highlight the best vegetables that the farmers' market has to offer, whatever the season. In the spring, serve with asparagus and snap peas; in the summer, green beans and gem lettuces; in the fall, spicy radishes and carrots; in winter, bitter greens like radicchio and cauliflower are delicious. And don't forget crackers or toasted crusty bread for a little crunch.