Country Pork Ribs Cabbage Recipes

SLOW-COOKER GERMAN RED CABBAGE AND PORK RIBS

Steps:

• In 12-inch skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. Remove bacon from skillet to large bowl; reserve drippings in skillet. Sprinkle both sides of ribs with salt and pepper; cook in drippings until browned. Meanwhile, stir cabbage, apples and onion into bacon in bowl.
• Spray 4- to 5-quart slow cooker with cooking spray. Place ribs in cooker, reserving drippings in skillet. Spoon cabbage mixture over ribs.
• Stir vinegar, apple juice and sugar into drippings in skillet; heat to boiling. Pour over ribs and cabbage mixture.
• Cover; cook on Low heat setting 5 to 6 hours. To serve, use slotted spoon to remove cabbage mixture and ribs from cooker.

COUNTRY PORK RIBS & CABBAGE

Steps:

• 1. Heat your oven to 325° F.
• 2. Place the cabbage, onion, and potatoes in the bottom of a Dutch oven.
• 3. Heat a couple of tablespoons of oil in a pan over medium-high heat.
• 4. Add seasoned pork ribs and cook until browned on each side. Remove pork and place over cabbage. Pour off fat.
• 5. Combine vinegar and brown sugar in a small bowl.
• 6. Add to frying pan, stirring to remove browned pork bits from bottom of pan.
• 7. Pour over ribs and veggies.
• 8. Cover & bake for 2 hours or until the internal temperature reaches 155° F.

HOISIN AND GARLIC COUNTRY RIBS WITH NAPA CABBAGE

Steps:

• Heat oil in a large, heavy skillet over medium-high heat.
• Add the pork in a single, uncrowded layer.
• Cook, turning often and working in batches if needed, until golden on all sides, about 10 minutes.
• Transfer to the slow-cooker.
• Add the onions to the skillet; cook, stirring, until golden, about 10 minutes.
• Add to the slow-cooker.
• Set aside.
• Mix the broth, hoisin sauce, black bean sauce, wine, soy sauce, garlic and ginger in a bowl.
• Add to the slow-cooker.
• Cover; cook on high until meat is very tender, about three and a half to four hours.
• Cut the cabbage into eight wedges; add to the slow-cooker.
• Cover; cook on low (50% power) until cabbage is crisp-tender, about 20 minutes.
• Transfer the pork and cabbage to a large platter.
• Cover; keep warm.
• Stir the dissolved cornstarch into the pan juices; cook on high, stirring, until slightly thickened.
• Pour juices over pork and cabbage.
• Serve with rice; sprinkle with cilantro.

COUNTRY STYLE PORK SPARE RIBS AND SAUERKRAUT

Steps:

• Preheat oven to 300℉
• Place large frying pan or indoor grill over med/high- high heat. Add oil and bring pan up to a full heat. (see tips above for testing heat of pan). Sprinkle ribs with black pepper and place fattiest aside down onto pan. Sear all sides until golden brown.
• Place seared meat into dutch oven and top with sauerkraut. Cover dutch oven with lid and bake for 3-3 1/2 hours.
• (Note: video above was a doubled recipe)

BOILED RIBS AND CABBAGE

Steps:

• Separate your ribs into single pieces (one bone per bite).
• Use a large stock pot half filled with water- and a pinch of salt-- bring the water to the boil and add the ribs.
• Allow the ribs to boil for approximately 30 minuts.
• Remove the ribs from the water using a slotted spoon- but reserve the water- set the ribs aside.
• Chop your cabbage in desired size.
• Boil the cabbage in the rib water for approximately 30 minutes or until desired tenderness is achieved.
• Return the ribs to the water mixing the cabbage and ribs together for approximately 10 minutes- just enough time to rewarm the ribs.
• Drain and salt and pepper to taste- use a generous amount of pepper- since there are NO other spices in this dish.
• Serve.

COUNTRY-STYLE PORK RIBS IN GREEN CHILE SAUCE WITH STEAMED GREEN CABBAGE

Steps:

• Country-style Pork Ribs in Green Chile Sauce with Steamed Green Cabbage To prepare the ribs: Place the ribs, water, onion, garlic, and salt in a deep 5-quart pot or Dutch oven. Bring the water to a boil, then lower the heat and simmer with a loose cover for 1-1/2 hours. Lightly rub the chilies with the oil. Char the skin of the chilies over an open flame or under a hot broiler for about 10 minutes, turning frequently. Cover the chilies with a damp towel and let cool. When cool enough to handle, peel off the charred skin. Discard the stems, seeds, and ribs. Set the chilies aside. Lightly toast the corn tortillas in a hot, dry skillet or over medium heat. Tear into small pieces and reserve. When the ribs are tender, remove them from the pot. Bring the liquid back to a boil and reduce to about 3 cups (about 10 minutes). Remove 1/2 cup of the liquid and set aside. Transfer the remaining liquid with the onion and garlic to a blender or food processor. Add the chilies and tortilla pieces. Blend to produce a coarse puree. Return the puree to the pot and adjust the seasoning with salt and pepper. Bring the sauce to a boil, then reduce to simmer. Return the pork to the sauce, add the cilantro, and simmer 15 to 30 minutes, adding some of the reserved liquid if necessary to thin the sauce slightly. (If the dish is made ahead of time, do not add the cilantro until just before reheating.) To make the cabbage: In a large saute pan or skillet, combine all ingredients except the pepper. Cover and cook until the water boils and the cabbage wilts, 3 to 5 minutes. Season to taste with pepper. To serve: Place some of the steamed cabbage in the center of each serving plate, top with 1 or 2 pork ribs, and spoon the sauce over the chops and cabbage. Garnish with Pico de Gallo sauce and crumbled cheese. Pico de Gallo In a small non-aluminum bowl, combine all the ingredients and mix. Let sit for about 30 minutes before serving.

COUNTRY STYLE PORK RIBS AND SAUERKRAUT

Steps:

• In a 3 ½ to 4-quart Slow Cooker combine sauerkraut and pork by layering in the slow cooker. This helps the flavors work together as they cook.
• Turn on low and cook ribs and kraut for 8 hours. On high cook for 5 hours. However, I recommend low heat and slow. The longer cooking time suits this recipe well as the meat will still be juicy yet fork tender.