<![CDATA[NJ's Boneless or Country Style Ribs with Sauerkraut]]> NJ's Boneless or Country Style Ribs with Sauerkraut

Different people like sauerkraut different ways but whether it's from a can or bag we like to drain the juices and rinse under cold water and squeeze dry. Use sauerkraut with or without caraway seeds.

The same recipe for the sauerkraut can be used with pork, keilbassi or brats but adjust your cooking time. The sauerkraut is great leftover with hot dogs, I like them with yellow mustard and Tabasco.

BONELESS RIBS WITH SAUERKRAUT

2 lbs. boneless ribs

1 or 2 large onions chopped up and browned in 2 tbsp extra virgin olive oil

Black pepper 1/2 tsp, salt to taste

Sage, parsley, thyme dried, sprinkle of each

Sprinkle of paprika

Garlic powder 1/4 tsp

A few pats of butter to sauerkraut

Brown ribs in skillet or dutch oven with about 1 tbsp extra virgin olive oil, remove to plate

Brown onions in extra virgin olive oil and 2 tbsp of butter and add above dry ingredients

One large can of sauerkraut (more if desired for leftovers ), drain and rinse in water, squeeze dry

Add sauerkraut and herbs, cook until all combined well, add to ribs put oven at 350° for 1 to 1 1/2 hours until done juicy

Add about 1 cup of water while cooking

COUNTRY STYLE BONE IN RIBS WITH SAUERKRAUT

Same as above recipe, use 6 to 8 bone in ribs

Layer in ribs and saurkraut in Dutch oven

Cover pot, cook 2 hours or until tender

]]>https://brownsboard.com/topic/45962/nj-s-boneless-or-country-style-ribs-with-sauerkrautRSS for NodeFri, 02 Oct 2026 15:58:13 GMTTue, 21 Feb 2017 00:59:22 GMT60<![CDATA[Reply to NJ's Boneless or Country Style Ribs with Sauerkraut on Wed, 19 Dec 2018 21:35:07 GMT]]> New Years day food is Pork and Dumplings.  My grandmother taught my wife how to make it before she died.   

]]>https://brownsboard.com/post/838791https://brownsboard.com/post/838791Wed, 19 Dec 2018 21:35:07 GMT<![CDATA[Reply to NJ's Boneless or Country Style Ribs with Sauerkraut on Wed, 19 Dec 2018 14:34:05 GMT]]>

@the-gipper said:

I will have whatever my sister feeds me, since we are going over to her place.

We're going with a Barefoot Contessa beef dish for Christmas, a friend coming over -and- always a kraut dish for New Year's Day.......with plenty of kraut left over for one of my favorites hot dogs, kraut, yellow mustard and Tabasco, with potato chips an old steel mill bar favorite from way, way back.

........oh and kraut with football too, a GAMEDAY meal.

]]>https://brownsboard.com/post/838665https://brownsboard.com/post/838665Wed, 19 Dec 2018 14:34:05 GMT<![CDATA[Reply to NJ's Boneless or Country Style Ribs with Sauerkraut on Wed, 19 Dec 2018 07:59:21 GMT]]>

@the-gipper said:

I will have whatever my sister feeds me, since we are going over to her place.

New Years Eve we always go with our best friends to "Gumbo's" on the square in Georgetown. You take pot luck on a 4 course meal, but it's always the very best anywhere with every course a gourmet dish. We like to be surprised.??

]]>https://brownsboard.com/post/838630https://brownsboard.com/post/838630Wed, 19 Dec 2018 07:59:21 GMT<![CDATA[Reply to NJ's Boneless or Country Style Ribs with Sauerkraut on Sat, 15 Dec 2018 18:06:08 GMT]]>

@mjp28 said:

Another bump up, we may have this for New Years.........ummmmmmm.  😛

(see post #1)

I will have whatever my sister feeds me, since we are going over to her place.

]]>https://brownsboard.com/post/837530https://brownsboard.com/post/837530Sat, 15 Dec 2018 18:06:08 GMT<![CDATA[Reply to NJ's Boneless or Country Style Ribs with Sauerkraut on Sat, 15 Dec 2018 17:10:02 GMT]]>

@mjp28 said:

My godparents and three cousins grew up in Parma, spent a lot of time there in the late 1950s and 1960s, they had a HUGE very deep lot woods and hills that led to a big pool and picnic grounds. Used to like to go and stay there.

You are blessed.?

]]>https://brownsboard.com/post/837505https://brownsboard.com/post/837505Sat, 15 Dec 2018 17:10:02 GMT<![CDATA[Reply to NJ's Boneless or Country Style Ribs with Sauerkraut on Sat, 15 Dec 2018 03:31:29 GMT]]> Another bump up, we may have this for New Years.........ummmmmmm.  😛

(see post #1)

]]>https://brownsboard.com/post/837438https://brownsboard.com/post/837438Sat, 15 Dec 2018 03:31:29 GMT<![CDATA[Reply to NJ's Boneless or Country Style Ribs with Sauerkraut on Fri, 20 Oct 2017 15:09:30 GMT]]>

@westside-steve said:

Old Carolina is not very good. Do you want some good barbecue? Go to Mission BBQ in Canton its top-notch, so is Jimmy's Backyard BBQ in Carrollton and Sammy Sue's in Dover.

WSS

I will have to get down there some day....if I can remember the name.

]]>https://brownsboard.com/post/738506https://brownsboard.com/post/738506Fri, 20 Oct 2017 15:09:30 GMT<![CDATA[Reply to NJ's Boneless or Country Style Ribs with Sauerkraut on Fri, 20 Oct 2017 13:39:51 GMT]]>

@diehardbrownsfan said:

This is the best barbecue in the country, and of course, it's in Parma.  

https://www.facebook.com/BarabicuSmokehouse/

My godparents and three cousins grew up in Parma, spent a lot of time there in the late 1950s and 1960s, they had a HUGE very deep lot woods and hills that led to a big pool and picnic grounds. Used to like to go and stay there.

]]>https://brownsboard.com/post/738487https://brownsboard.com/post/738487Fri, 20 Oct 2017 13:39:51 GMT<![CDATA[Reply to NJ's Boneless or Country Style Ribs with Sauerkraut on Fri, 20 Oct 2017 12:53:40 GMT]]> This is the best barbecue in the country, and of course, it's in Parma.  

https://www.facebook.com/BarabicuSmokehouse/

]]>https://brownsboard.com/post/738481https://brownsboard.com/post/738481Fri, 20 Oct 2017 12:53:40 GMT<![CDATA[Reply to NJ's Boneless or Country Style Ribs with Sauerkraut on Fri, 20 Oct 2017 00:12:50 GMT]]>

@the-gipper said:

Yea, and this stuff was not. It was from a chain called Old Carolina.

Old Carolina is not very good. Do you want some good barbecue? Go to Mission BBQ in Canton its top-notch, so is Jimmy's Backyard BBQ in Carrollton and Sammy Sue's in Dover.

WSS

]]>https://brownsboard.com/post/738410https://brownsboard.com/post/738410Fri, 20 Oct 2017 00:12:50 GMT<![CDATA[Reply to NJ's Boneless or Country Style Ribs with Sauerkraut on Thu, 19 Oct 2017 15:23:00 GMT]]> Well we're debating on ribs in the Dutch oven -or- ribs on the grill this weekend......weather is supposed to be beautiful so probably outside! 😁

Not many really exotic recipes for barbecued ribs just the sauce and cook them right. 

]]>https://brownsboard.com/post/738318https://brownsboard.com/post/738318Thu, 19 Oct 2017 15:23:00 GMT<![CDATA[Reply to NJ's Boneless or Country Style Ribs with Sauerkraut on Wed, 23 Aug 2017 03:59:55 GMT]]>

@mjp28 said:

Heard today Monday that I might be done with rehab by Friday or early next week and I'll be out of here.

I'm dying after 5 weeks in the hospital and here for a good, hot steak off the grill....like you wouldn't believe! 🙂

I guess that will have to wait again, my stay extended to 9/2/17. I think about grilling a lot in this joint and all of the bland food. Had to refiL my pepper shaker the other day.  Bummer.

]]>https://brownsboard.com/post/721124https://brownsboard.com/post/721124Wed, 23 Aug 2017 03:59:55 GMT<![CDATA[Reply to NJ's Boneless or Country Style Ribs with Sauerkraut on Tue, 22 Aug 2017 05:15:05 GMT]]>

@mjp28 said:

Meals I want as soon as I can get out of the hospital system.....or stuff you can't get here.

1. Rib eye or porterhouse steak hot off the grill, baked potato with butter and sour cream, a green veggie like grilled asparagus or creamed or plain spinach and a Sam Adams Boston Lager 🙂

2. Ribs with saurkraut like the above recipe or maybe barbecued ribs, mmmm.

3. My wife's roast chicken with potatoes, onions, carrots....oh yeah simple but good!

I better stop now, I'm sure jello or other stuff is coming up in 2 hours. 😆

Heard today Monday that I might be done with rehab by Friday or early next week and I'll be out of here.

I'm dying after 5 weeks in the hospital and here for a good, hot steak off the grill....like you wouldn't believe! 🙂

]]>https://brownsboard.com/post/717220https://brownsboard.com/post/717220Tue, 22 Aug 2017 05:15:05 GMT<![CDATA[Reply to NJ's Boneless or Country Style Ribs with Sauerkraut on Thu, 20 Jul 2017 17:26:23 GMT]]>

@boo-fagley said:

There is art and science to doing it right. Do you ever watch Steve Rachlen? BBQ university.

Oh yes I watch them all on PBS, good source of information and ideas.

]]>https://brownsboard.com/post/715656https://brownsboard.com/post/715656Thu, 20 Jul 2017 17:26:23 GMT<![CDATA[Reply to NJ's Boneless or Country Style Ribs with Sauerkraut on Thu, 20 Jul 2017 10:44:09 GMT]]>

@boo-fagley said:

I will and grilling stuff is being marked down for winter merchandise.

I go with Amazon Prime, see earlier post....or gifts.

....add, one of the early ones...Oh I looked up my two original WEBER'S cookbooks, one big hardback and the same in a big heavy paperback c. 2005, WEBER'S REAL GRILLING by Jamie Purviance , 304 pages.

Good reading and cooking. 🙂

]]>https://brownsboard.com/post/715607https://brownsboard.com/post/715607Thu, 20 Jul 2017 10:44:09 GMT<![CDATA[Reply to NJ's Boneless or Country Style Ribs with Sauerkraut on Thu, 20 Jul 2017 00:47:13 GMT]]>

@boo-fagley said:

Well MJ, I bought a smoker. Lowes had Oklahoma Joes smokers on sale for $199.00. Regular $399.00 https://www.lowes.com/pd/Oklahoma-Joe-s-Highland-879-sq-in-Black-Charcoal-Horizontal-Smoker/50329703 $399 was a steal because they are made so well. Thick steel and very heavy duty. The grates are coated with non stick so they do not rust. I made a pork roast 4 of July but I rushed the cooking with a fire too hot and I used mostly oak in the fire box. The roast did not turn out as I had hoped.

Next time Im planning to do a brisket with mostly charcoal because it burns much cleaner. What do you think?

I find cooking medium depends on things like your setup, time, preferences, etc. We went from charcoal to LP to nat gas largely because of convenience and we use our grill like an indoor stove plus I can't do charcoal like I used to.

And good choice on Weber, well made will last.

I also recommended getting a Weber cookbook or two new or used, great ideas even if you're a seasoned griller.

]]>https://brownsboard.com/post/715550https://brownsboard.com/post/715550Thu, 20 Jul 2017 00:47:13 GMT<![CDATA[Reply to NJ's Boneless or Country Style Ribs with Sauerkraut on Wed, 19 Jul 2017 21:04:09 GMT]]>

@boo-fagley said:

If youre going to the lake without the wife, check out party cove.

Women take off their tops but thats perfectly legal in Missouri.

Would like to go with my son so he can go fishing.

]]>https://brownsboard.com/post/715540https://brownsboard.com/post/715540Wed, 19 Jul 2017 21:04:09 GMT<![CDATA[Reply to NJ's Boneless or Country Style Ribs with Sauerkraut on Wed, 19 Jul 2017 19:32:24 GMT]]>

@boo-fagley said:

Did you notice Joes food overly salty? They drown their french fries in salt and dont spare any sodium on the BBQ either. I prefer to add my own seasoning if I want it on there and 99% of the time I add nothing because I want to taste the meat.

Arthur Bryants on Brooklyn st in KCMO is a must if you come back, Its the original location. Its best to order the BBQ to go with no sauce. Their original sauce is bitter IMO, but they have 2 other sauces that are good - spicy and a sweet mixture. They wrap the whole meal up in butchers paper so if you cant finish, just wrap it back and leave. Its a lot of food. They give you enough BBQ and bread to make 3 or 4 big sandwiches. Never had their ribs but Im sure theyre great.

Rosedales - had their ribs and theyre great. Blue collar place and the best bang for your buck. Some will tell you its the best in KC.

Slaps - New and their sauces are so good that Heinz is bottling one of them and selling them in grocery stores nation wide. Hole in the wall with good food.

Q39 - More upscale. Spicy BBQ and they just won an award in KC.

Char Bar - Nice atmosphere, good food. Gourmet BBQ. Burnt Heaven sandwich is must try, but its all good.

OK, thanks....but I don't know when I will ever be back...though at some point I may stay in Missouri in the Lake Ozark area, or be down near Joplin, but not up by KC.

You're still making me hungry.

]]>https://brownsboard.com/post/715531https://brownsboard.com/post/715531Wed, 19 Jul 2017 19:32:24 GMT<![CDATA[Reply to NJ's Boneless or Country Style Ribs with Sauerkraut on Wed, 19 Jul 2017 16:48:59 GMT]]>

@boo-fagley said:

It was a joke.

I have lived in Shawnee Kansas since 1996. Moved here with a job living in Atlanta, Georgia. I was born in Massachusetts and like Cleveland fans, Im a fan of the home Pro teams for life.

I know that you went to Joes which BTW there are much better places. What was the other place?

OK, didn't know you live there. Joe's was super....and I did some checking...and many sites said that Joe's was the best in town....so that is why I went there. So, I don't know....I guess a lot of your neighbor's opinions vary from yours.

I did not go to any other BBQ place in the KC area. I above referred to a chain that has an outlet here in the Akron area called Old Carolina....and it was, quite frankly, pretty bad. The meat was tough and gristly. So, I don't plan to go back. I have been referred to some other place in Canton that is supposed to be good that Westside Steve ...and other friends referred me to. (don't recall the name off the top of my head). So I may get there.

Now you are making me hungry for ribs. 🙂

]]>https://brownsboard.com/post/715508https://brownsboard.com/post/715508Wed, 19 Jul 2017 16:48:59 GMT<![CDATA[Reply to NJ's Boneless or Country Style Ribs with Sauerkraut on Wed, 19 Jul 2017 14:42:13 GMT]]>

@boo-fagley said:

Oh no. Thank God that I missed you.

Where did you eat at?

Why do you care....since you are happy you missed me? Besides, I mentioned where just above. And since when did you live in Kansas City? I thought you were in New England somewhere?

]]>https://brownsboard.com/post/715480https://brownsboard.com/post/715480Wed, 19 Jul 2017 14:42:13 GMT<![CDATA[Reply to NJ's Boneless or Country Style Ribs with Sauerkraut on Mon, 03 Jul 2017 14:48:34 GMT]]>Meals I want as soon as I can get out of the hospital system.....or stuff you can't get here.

1. Rib eye or porterhouse steak hot off the grill, baked potato with butter and sour cream, a green veggie like grilled asparagus or creamed or plain spinach and a Sam Adams Boston Lager 🙂

2. Ribs with saurkraut like the above recipe or maybe barbecued ribs, mmmm.

3. My wife's roast chicken with potatoes, onions, carrots....oh yeah simple but good!

I better stop now, I'm sure jello or other stuff is coming up in 2 hours. 😆

]]>https://brownsboard.com/post/713795https://brownsboard.com/post/713795Mon, 03 Jul 2017 14:48:34 GMT<![CDATA[Reply to NJ's Boneless or Country Style Ribs with Sauerkraut on Thu, 04 May 2017 14:40:09 GMT]]>We had this yesterday.....

BONELESS RIBS WITH SAUERKRAUT

2 lbs. boneless ribs

1 or 2 large onions chopped up and browned in 2 tbsp extra virgin olive oil

Black pepper 1/2 tsp, salt to taste

Sage, parsley, thyme dried, sprinkle of each

Sprinkle of paprika

Garlic powder 1/4 tsp

A few pats of butter to sauerkraut

Brown ribs in skillet or dutch oven with about 1 tbsp extra virgin olive oil, remove to plate

Brown onions in extra virgin olive oil and 2 tbsp of butter and add above dry ingredients

One large can of sauerkraut (more if desired for leftovers ), drain and rinse in water, squeeze dry

Add sauerkraut and herbs, cook until all combined well, add to ribs put oven at 350° for 1 to 1 1/2 hours until done juicy

Add about 1 cup of water while cooking......

Boneless pork with saurkraut, a mix of light and dark pieces for flavor

Mashed potatoes

Sliced carrots in butter with a slight dusting of brown sugar on top

My wife is good at varying the recipe from time to time to keep it interesting.

]]>https://brownsboard.com/post/704842https://brownsboard.com/post/704842Thu, 04 May 2017 14:40:09 GMT<![CDATA[Reply to NJ's Boneless or Country Style Ribs with Sauerkraut on Sat, 22 Apr 2017 16:07:37 GMT]]>

@diehardbrownsfan said:

BBQ should be fall off the bone tender.

Yea, and this stuff was not. It was from a chain called Old Carolina.

]]>https://brownsboard.com/post/700589https://brownsboard.com/post/700589Sat, 22 Apr 2017 16:07:37 GMT<![CDATA[Reply to NJ's Boneless or Country Style Ribs with Sauerkraut on Fri, 21 Apr 2017 23:41:55 GMT]]>

@diehardbrownsfan said:

BBQ should be fall off the bone tender.

And why generally better or the best ribs cost more, good meat cooked right.

]]>https://brownsboard.com/post/700407https://brownsboard.com/post/700407Fri, 21 Apr 2017 23:41:55 GMT