Rack of pork ribs with red sauerkraut
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- Prep Time15 min
- Total Time1 h 55 min
Rack of pork with red sauerkraut. Photo, SIan Richards.
Save money on a tasty, yet less familiar cut of meat. This hidden gems (and our easy recipe) will save you money and delight your guests!
Ingredients
1 tbsp ground coriander
1 tsp salt
1.5 kg pork rib roast, untrimmed
1 tbsp canola oil
Sauerkraut
8 slices bacon, chopped
1 red onion, thinly sliced
1/2 head red cabbage, thinly sliced
1/4 cup water
1/2 cup cider vinegar
1/4 cup brown sugar
1/4 tsp caraway seeds
1/2 tsp salt
Instructions
PREHEAT oven to 375F. Combine coriander with salt in a small bowl. Rub all over pork. Season with fresh pepper. Heat a large oven-safe frying pan over medium-high. Add oil, then pork, fat-side down. Turn occasionally, until brown all over, 4 min. Transfer pan to oven. Roast in centre of oven until a thermometer inserted into thickest part of roast reads 140F, about 1 1/2 hours.
HEAT a large pot over medium-high. Add bacon and cook until crisp, 5 min. Discard all but 1 tbsp fat. Stir in onion, then cabbage, water, vinegar, brown sugar, caraway seeds and salt. Season with fresh pepper. Boil, then reduce heat to medium-low. Simmer, covered, until cabbage is tender, about 30 min.
TRANSFER roast to a cutting board. Cover with foil and let stand, 20 min. Slice into 4 portions and serve with sauerkraut.
Nutrition (per serving)
Calories 632, Protein 56g, Carbohydrates 32g, Fat 31g, Fibre 5g, Sodium 1255mg.
Kitchen Tip: Buying a pork roast with 4 ribs will make it easier to serve.
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