Greetings food-lovin’ friends!
Yes, I know I’ve been away awhile…I have been busy with family & work… the kind that pays the bills, so sadly my food blogging has taken a back seat this past month. I have also been getting ready for a couple great blog post series for the Summer, that I hope you’ll join me on!
First, a “Summer of Salads” sharing all things entree salads with you. I’ll talk a little about the different types of salad greens, how to make some (mostly) light & healthy dressings and then share some of my favorite entree salads! Be sure to bookmark the hashtag #summerofsalads on Twitter so you can follow along!
And second, “Summer Sippers” a cocktail blog post series. I haven’t really done the cocktail thing in the past, but have started to really enjoy a good cocktail instead of wine some nights. Especially in the Summer! Again, bookmark #summersippers and I hope you’ll join me on both Summer series!
So let’s talk about Hunkie Ribs. I know, the name is strange. The dish is a bit as well. My husbands (partly Hungarian) father makes this dish and ever since I’ve been with my husband, he’s been making this for me. It’s mostly a winter dish, because it can be pretty heavy if you choose to eat it with mashed potatoes. I haven’t ever tried it on the grill (using my dutch oven or something similar) but might give that a go this summer. And you have to like sauerkraut to like the dish! Did you know, sauerkraut can be enjoyed on things other than hotdogs & brats?! Actually, you wouldn’t even have to eat much of the sauerkraut to enjoy the dish, as you’ll see, the ribs cook on top of the sauerkraut, soaking in all that deliciousness from the kraut! But come on, give it a try! I LOVE the sauerkraut mixed into my potatoes! 🙂
Here’s what you’ll need:
Hunkie Ribs:
Pork Spare Ribs
Frank’s Kraut
Paprika (use any type, but we like both regular & smoked)
Lea & Perrins Worcestershire sauce
Garlic, granulated
Seasoned Salt, we use Lawry’s
Grab a big baking dish, glass or metal is fine. We like to use Frank’s Kraut when using sauerkraut. We’ve tried other kinds, but Frank’s is crunchy & has the best flavor. Open the bag of kraut and place in the bottom of the pan. On a seperate cutting board, cut down the ribs into 2-3 bone sections. Place those on top of the kraut.
Take your Lea & Perrins and sprinkle over the ribs, generously. (you’ll want the ribs fully coated with it, so don’t be shy about it!)
Grab the granulated Garlic and sprinkle the ribs with it, not too much, but enough so each of the ribs have some on it. Then sprinkle the ribs with the Lawry’s seasoned salt. Again, about as much as with the Garlic.
Next step, is the Paprika. Now, we’ve used all kinds of Paprika over the years. Our favorite spice store, Penzey’s, carries four different kinds. You can use sweet, which is the most traditional, but add in Hungarian and/or smoked for an extra kick! You’ll want to thoroughly coat the ribs with the Paprika. See the picture above, the coating will be THICK. Trust me on this…you’ll love it when it comes eatin’ time!
Once you’ve completed the Paprika step, wrap the pan in plastic wrap. Then cover the plastic wrap with foil. You want an air-tight seal on the ribs. The foil helps the plastic wrap from melting during baking. Place the ribs in the oven, set to 275 degrees for 2 & 1/2-3 hours. Low & slow baby.
When the ribs are done, the pan will look like this when you pull away the foil. Be careful when pulling back the plastic wrap, that steam is gonna be HOT. The meat should fall off the bone almost immediately. Serve this deliciousness over a bed of mashed potatoes or if you want to be healthier, next to a crisp salad!
I am already working on my next post, more or less a wrap-up of the past month, food-wise. So hopefully you’ll see that in the next couple of days. I am hoping to begin the #summerofsalads series this week, with a great picnic salad for Memorial Day weekend!
Until then, I want to know….how do you like to eat sauerkraut?
Cheers, Shawn
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