Categories: Pork- Main Dish

Ingredients

• 1 large can (27 oz.) sauerkraut, drained
• 4 cups shredded red cabbage
• About 3 Tbsp. hot or sweet Hungarian paprika, or regular (domestic) paprika
• 4 cloves garlic, minced or pressed
• 1 can (14 1/2 oz.) stewed tomatoes
• 3 lb. pork baby back ribs
• 1/2 tsp. pepper
• 1/3 cup fine dry bread crumbs

Directions

1. Pour sauerkraut into colander and rinse with cool running water; let drain.

2. In a roasting pan about 10 × 14 inches, mix together sauerkraut, cabbage, 1 Tbsp. paprika, garlic, and tomatoes; spread in an even layer.

3. Lay ribs on sauerkraut mixture, curved side up; sprinkle meat evenly with pepper

4. and about 2 tsp. paprika.

5. Tightly cover pan with foil. Bake in 375 degree oven for 1 1/2 hours.

6. Mix together 2 tsp. paprika and bread crumbs. Remove foil, turn ribs over, and sprinkle with paprika mixture.

7. Bake, uncovered, until meat is very tender when pierced and crumbs are brown, about 20 minutes longer.

8. Transfer baby back ribs to a platter and spoon sauerkraut mixture into a bowl. Cut ribs apart and serve with sauerkraut.

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