Country-style Pork Ribs & Kraut – braised and slow cooked in crockpot

My mom used to make a dish like this in the oven set on low and slow . . . allowing the flavors to meld and the pork to become so tender that it fell off the bone. Today we can repeat the process in the crockpot without heating up the house. Browning the ribs and then adding the kraut to the dripping helps add to the flavor. Just a little brown sugar and a squirt of ketchup mellows the sharp bite of the sauerkraut. 

Country-style Pork Ribs & Kraut – braised and slow cooked in crockpot    4 servings

Pork ribs – country-style on the bone (remaining ingredients based on 4 meaty ribs)

Olive oil – about 2 tablespoons

1/2 yellow or white onion, thinly slices 

Sauerkraut – I prefer jarred & used about 1 1/2 to 2 cups

Scant tablespoon of brown sugar 

Squirt of ketchup

Kosher salt and fresh cracked pepper

1. Heat oil in skillet over medium to medium-high heat. Add ribs and brown on both sides. Add onion slices after turning the ribs.
2. Transfer ribs and onion to an oval-shaped crockpot.
   
   
   
3. Add sauerkraut to the skillet and heat in skillet long enough for it to absorb flavors and to reduce at least some of the sauerkraut liquid. Add brown sugar and ketchup. 
   
   
   
4. Add sauerkraut to crockpot, moving ribs so they are snuggled in the kraut. Season to taste with salt & pepper.
   
   
   
5. Cook on high for 4 to 5 hours or low 7 to 8 hours or until ribs are completely cooked and tender – 195 to 205°F using an instant read thermometer. 

Recipe without photos . . .

Country-style Pork Ribs & Kraut – braised and slow cooked in crockpot    4 servings

Pork ribs – country-style on the bone (remaining ingredients based on 4 meaty ribs)

Olive oil – about 2 tablespoons

1/2 yellow or white onion, thinly slices 

Sauerkraut – I prefer jarred & used about 1 1/2 to 2 cups

Scant tablespoon of brown sugar 

Squirt of ketchup

Kosher salt and fresh cracked pepper

1. Heat oil in skillet over medium to medium-high heat. Add ribs and brown on both sides. Add onion slices after turning the ribs.
2. Transfer ribs and onion to an oval-shaped crockpot.
3. Add sauerkraut to the skillet and heat in skillet long enough for it to absorb flavors and to reduce at least some of the sauerkraut liquid. Add brown sugar and ketchup. 
4. Add sauerkraut to crockpot, moving ribs so they are snuggled in the kraut. Season to taste with salt & pepper.
5. Cook on high for 4 to 5 hours or low 7 to 8 hours or until ribs are completely cooked and tender – 195 to 205°F using an instant read thermometer. 

Ruben Casserole in a cast iron skillet

What to do with leftover corned beef? Rueben Sandwiches one day, Ruben Casserole the next. Inspired by one such casserole in a Taste of Home magazine, I made the recipe that follows . . . with a few adjustments including cutting the recipe in half (the full recipe is included below) and using white sauce instead of the salt-laden canned soup. I baked the casserole in a small cast iron skillet. 

Ruben Casserole in a cast iron skillet     4 servings 

2 teaspoons olive oil

1 medium onion, chopped

1 medium red, orange or green pepper, chopped

2 cups cooked corned beef 

1 can (14 ounces) sauerkraut, rinsed and well drained

About 1 cup + 2 tablespoons of white sauce, sour cream,  or 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted 

1-1/4 cups shredded Swiss cheese, divided

1/2 cup Thousand Island salad dressing

About 1/3 cup milk . . . if mixture needs to be thinned 

2 slices rye bread, cubed, or use Artisan bread

1 tablespoon butter, melted

1/2 teaspoon onion powder

1. Preheat oven to 350°. 
2. In a skillet, heat oil over medium heat; add onion and pepper. Cook and stir until tender, 3 to 5 minutes. (The cast iron skillet I used for this step became the serving vessel.) 
3. Stir in beef, sauerkraut, white sauce/soup, 1 cup cheese, and salad dressing; heat through; thin with milk if needed.
   
4. In a small bowl, toss bread cubes with butter and onion powder. Arrange on top of the meat-sauerkraut mixture. 
   
5. Bake, uncovered, 15 minutes. Sprinkle with remaining 1/4 cup cheese. Bake until cheese is melted, 5 to 10 minutes longer.
   
   
   

 Recipe without photos . . .  Ruben Casserole in a cast iron skillet    4 servings

2 teaspoons olive oil

1 medium onion, chopped

1 medium red, orange or green pepper, chopped

2 cups cooked corned beef 

1 can (14 ounces) sauerkraut, rinsed and well drained

About 1 cup + 2 tablespoons of white sauce, sour cream,  or 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted 

1-1/4 cups shredded Swiss cheese, divided

1/2 cup Thousand Island salad dressing

About 1/3 cup milk . . . if mixture needs to be thinned 

2 slices rye bread, cubed, or use Artisan bread

1 tablespoon butter, melted

1/2 teaspoon onion powder

1. Preheat oven to 350°. 
2. In a large skillet, heat oil over medium heat; add onion and pepper. Cook and stir until tender, 3 to 5 minutes. (The cast iron skillet I used for this step became the serving vessel.) 
3. Stir in beef, sauerkraut, white sauce/soup, 1 cup cheese, and salad dressing; heat through; thin with milk if needed.
4. In a small bowl, toss bread cubes with butter and onion powder. Arrange over tops. Bake, uncovered, 15 minutes. Sprinkle with remaining 1/4 cup cheese. Bake until cheese is melted, 5 to 10 minutes longer.
5. In a small bowl, toss bread cubes with butter and onion powder. Arrange on top of the meat-sauerkraut mixture. 
6. Bake, uncovered, 15 minutes. Sprinkle with remaining 1/4 cup cheese. Bake until cheese is melted, 5 to 10 minutes longer.

Bierocks

I first tasted Bierocks when a student teacher brought them for our lunch break at Abilene High School. I was sold! Over the years, I've adapted that original recipe just slightly. Bierocks have been the inspiration for many cooking classes and our a part of our fall menu . . . or anytime menu. We generally serve them with German Potato Salad and  Cucumber & Onion Salad with Apple Crisp for dessert. (Apple Crisp made from Apple Pie Filling & Crumb Topping recipes.)

Bierocks  

Filling  Enough filling for about 2 to 3 dozen medium to large bierocks 

1 large onion, finely chopped + a little oil for sautéing 

3 1/2 to 4 pounds lean ground beef

1 head cabbage, finely chopped  (cabbage size varies but

   our general guide is: allow 3 to 5 cups per 1 lb. meat)

1 tablespoon salt (approximately)

Pepper to taste

1 can of sauerkraut, drained (regular size or large can

   depending on your preference), optional

Flour - enough to slightly thicken mixture (2 to 4 T.)

-------------------------------------

1 batch roll dough (recipe follows or use your 
favorite bread dough recipe)

 

1. Sauté onion in skillet in a little oil. Add meat and cook thorough; drain excess fat (should not be necessary if lean meat is used). Add chopped cabbage, salt and pepper.  
2. Cover skillet with a lid and steam until cabbage is tender. Add sauerkraut, if desired. Mix in just enough flour to thicken and to create a cohesive mixture.  
   

This is a variable recipe that can be adjusted to your own taste. Also, ingredients can be varied: use part sausage rather than all ground beef; add grated carrots or potatoes, or chopped green pepper along with the cabbage; mix in grated cheese, ketchup and mustard or add a teaspoon of two of other seasonings of your choice; add a small cube of cream cheese to the mixture as you form the bierocks, etc. I've also left out the meat and made vegetarian bierocks for friends. 

 

Rapidmix Cool Rise Roll Dough  Makes about 2 to 3 dozen bierocks or shape into 2 1/2 to 3 dozen dinner rolls. ---adapted from Fleischmann’s Bake-it-easy Yeast Book, 1973 as printed in The Kirby House Cookbook, Meta Newell West, Nov. 2001.    

5 to 6 cups all-purpose flour, unsifted

2 packages (1/4 oz.) or scant 2 tablespoons yeast (active dry instant)

1/2 cup granulated sugar

1 1/2 teaspoons salt

1/2 cup butter (1 stick), cut into pieces

1 1/2 cups hot water (120° to 130°)

2 large eggs

Cooking oil

1. Combine 2 cups flour, undissolved yeast, sugar and salt in large bowl.  Stir well to blend.  Add butter. Add hot water. Beat with electric mixer at medium speed for 2 minutes.  Scrape bowl occasionally. Add eggs and 2 cups more flour. Beat with electric mixer at high speed for 2 minutes or until thick and elastic. Gradually stir in just enough of remaining flour with wooden spoon (or dough hook of mixer) to make a soft dough which leaves sides of bowl. (Dough should be very soft and pliable without being sticky; too much flour will yield a tough dough that is hard to form and resists sealing when formed into a bierock.)
2. Turn out onto floured board and knead 5 to 10 minutes or until dough is smooth and elastic (or continue process in mixing bowl, using a dough hook, if preferred). Place dough in a greased bowl (or extra large plastic resealable bag), turning to grease top.  
3. Cover; let rise in warm place, free from drafts until doubled in size, about 30 minutes.  Dough may be used now or placed in refrigerator (make sure surface is well oiled and covered loosely with plastic wrap.  Refrigerate 2 to 24 hours. When ready to use, remove from refrigerator and let stand 10 to 15 minutes and proceed with recipe directions.

 

TO ASSEMBLE BIEROCKS: 

1. Uncover dough; punch down. 
2. Pinch or cut off dough balls about the size of a small orange (about 1/4 to 1/3 cup dough) and roll flat — we prefer a thin layer of dough, about 1/8” thickness. Be sure that the edges are very thin to avoid a large “wad” of dough at the closing point. Although I use a rolling pin, I also use my fingers to achieve the desired 1/8” thickness – my final round usually measures about 6 to 7” in diameter. 
   
   
   
   
3. Put between 1/4  to 1/3 cup of the beef filling in the center and bring up all sides together and pinch. Be sure they are pinched and sealed securely to avoid bierocks that leak when baking. 
   
4. Place on a sprayed baking sheet (I prefer to line the sheet with a silicon baking sheet or parchment paper) and then lightly flatten with your hand. 
   
5. Bake in a preheated oven set at 375° to 400° for 15 to 20 minutes. 
   
   
   

Entertaining Ideas:

“Party-size” Bierocks – make mini bierocks and serve as an offering on a buffet along with other bite-size foods.

“Assemble Your Own” Bierock Party – have the bread dough made & portioned; portion the meat filling too. Cover and refrigerate both until right before guests arrive. Gather guests in the kitchen to roll and assemble their own bierocks. Line baking sheets with parchment paper and have markers available so everyone can label the bierocks they have made.

 

To reheat frozen bierocks:  

Microwave – Place 1 frozen (or slightly thawed) bierock in microwave & heat on high for approximately 1 1/2 minutes; check & continue to heat only if needed.

Oven – Place frozen (or slightly thawed) bierocks on a cookie sheet, cover with foil and heat @ 350° for approximately 20 to 30 minutes or until heated through.

Stove Top or Electric Skillet – Place slightly thawed bierock in skillet on low. Warm uncovered, adding lid near end of heating process.

------

Recipe without photos . . . Bierocks  

Filling  Enough filling for about 2 to 3  dozen medium to large bierocks 

1 large onion, finely chopped + a little oil for sautéing 

3 1/2 to 4 pounds lean ground beef

1 head cabbage, finely chopped  (cabbage size varies but

   our general guide is: allow 3 to 5 cups per 1 lb. meat)

1 tablespoon salt (approximately)

Pepper to taste

1 can of sauerkraut, drained (regular size or large can

   depending on your preference), optional

Flour - enough to slightly thicken mixture (2 to 4 T.)

-------------------------------------

1 batch roll dough (recipe follows or use your 
favorite bread dough recipe)

 

1. Sauté onion in skillet in a little oil. Add meat and cook thorough; drain excess fat (should not be necessary if lean meat is used). Add chopped cabbage, salt and pepper.  
2. Cover skillet with a lid and steam until cabbage is tender. Add sauerkraut, if desired. Mix in just enough flour to thicken and to create a cohesive mixture.  

This is a variable recipe that can be adjusted to your own taste. Also, ingredients can be varied: use part sausage rather than all ground beef; add grated carrots or potatoes, or chopped green pepper along with the cabbage; mix in grated cheese, ketchup and mustard or add a teaspoon of two of other seasonings of your choice; add a small cube of cream cheese to the mixture as you form the bierocks, etc. I've also left out the meat and made vegetarian bierocks for friends. 

 

Rapidmix Cool Rise Roll Dough  Makes about 2 to 3 dozen bierocks or shape into 2 1/2 to 3 dozen dinner rolls. ---adapted from Fleischmann’s Bake-it-easy Yeast Book, 1973 as printed in The Kirby House Cookbook, Meta Newell West, Nov. 2001.    

5 to 6 cups all-purpose flour, unsifted

2 packages (1/4 oz.) or scant 2 tablespoons yeast (active dry instant)

1/2 cup granulated sugar

1 1/2 teaspoons salt

1/2 cup butter (1 stick), cut into pieces

1 1/2 cups hot water (120° to 130°)

2 large eggs

Cooking oil

1. Combine 2 cups flour, undissolved yeast, sugar and salt in large bowl.  Stir well to blend.  Add butter. Add hot water. Beat with electric mixer at medium speed for 2 minutes.  Scrape bowl occasionally. Add eggs and 2 cups more flour. Beat with electric mixer at high speed for 2 minutes or until thick and elastic. Gradually stir in just enough of remaining flour with wooden spoon (or dough hook of mixer) to make a soft dough which leaves sides of bowl. (Dough should be very soft and pliable without being sticky; too much flour will yield a tough dough that is hard to form and resists sealing when formed into a bierock.)
2. Turn out onto floured board and knead 5 to 10 minutes or until dough is smooth and elastic (or continue process in mixing bowl, using a dough hook, if preferred). Place dough in a greased bowl (or extra large plastic resealable bag), turning to grease top.  
3. Cover; let rise in warm place, free from drafts until doubled in size, about 30 minutes.  Dough may be used now or placed in refrigerator (make sure surface is well oiled and covered loosely with plastic wrap.  Refrigerate 2 to 24 hours. When ready to use, remove from refrigerator and let stand 10 to 15 minutes and proceed with recipe directions.

 

TO ASSEMBLE BIEROCKS: 

1. Uncover dough; punch down. 
2. Pinch or cut off dough balls about the size of a small orange (about 1/4 to 1/3 cup dough) and roll flat — we prefer a thin layer of dough, about 1/8” thickness. Be sure that the edges are very thin to avoid a large “wad” of dough at the closing point. Although I use a rolling pin, I also use my fingers to achieve the desired 1/8” thickness – my final round usually measures about 6 to 7” in diameter. 
3. Put between 14  to 1/3 cup of the beef filling in the center and bring up all sides together and pinch. Be sure they are pinched and sealed securely to avoid bierocks that leak when baking. 
4. Place on a sprayed baking sheet (I prefer to line the sheet with a silicon baking sheet or parchment paper) and then lightly flatten with your hand. 
5. Bake in a preheated oven set at 375° to 400° for 15 to 20 minutes. 

Entertaining Ideas:

“Party-size” Bierocks – make mini bierocks and serve as an offering on a buffet along with other bite-size foods.

“Assemble Your Own” Bierock Party – have the bread dough made & portioned; portion the meat filling too. Cover and refrigerate both until right before guests arrive. Gather guests in the kitchen to roll and assemble their own bierocks. Line baking sheets with parchment paper and have markers available so everyone can label the bierocks they have made.

 

To reheat frozen bierocks:  

Microwave – Place 1 frozen (or slightly thawed) bierock in microwave & heat on high for approximately 1 1/2 minutes; check & continue to heat only if needed.

Oven – Place frozen (or slightly thawed) bierocks on a cookie sheet, cover with foil and heat @ 350° for approximately 20 to 30 minutes or until heated through.

Stove Top or Electric Skillet – Place slightly thawed bierock in skillet on low. Warm uncovered, adding lid near end of heating process.

 

Slow Cooker Country-Style Ribs and Kraut

Easy, homemade Sauerkraut (fermented by the quart), an apples and onions of course,
Slow Cooker Country-Style Ribs and Kraut combine to create a perfectly balanced and tasty  slow cooked meal. Barry commented that  sourness of the sauerkraut is offset by the sweetness of the apple and apple juice. Yum!

Slow Cooker Country-Style Ribs and Kraut   About 4+ servings
2 lb. boneless pork country-style ribs
Kosher salt & pepper
1 medium cooking apple, sliced
1 small onion, sliced
2 to 4 cups sauerkraut, drained — I used homemade and we like LOTS of kraut so I recommend 5 cups; this would be equivalent to about 2 (14 oz.) cans
1/4 cup apple juice or apple cider

1. In a 3 1/2 to 4 quart slow cooker, add ribs and sprinkle with salt and pepper; then add apple and onion slices. Pour apple juice or cider over the top.
   
   
   
   
2. Cover and cook 8 to 10 hours on Low. The meat will be tender and ready to eat in about 5 hours but the flavor is better if left longer + the kraut also browns if left in the cooker for the longer time period. Pork will also be fork-tender at the end of about 8 hours.
   

Recipe without photos . . .

Slow Cooker Country-Style Ribs and Kraut   About 4+ servings

2 lb. boneless pork country-style ribs
Kosher salt & pepper
1 medium cooking apple, sliced
1 small onion, sliced
2 to 4 cups sauerkraut, drained — I used homemade and we like LOTS of kraut so I recommend 5 cups; this would be equivalent to about 2 (14 oz.) cans
1/4 cup apple juice or apple cider

1. In a 3 1/2 to 4 quart slow cooker, add ribs and sprinkle with salt and pepper; then add apple and onion slices. Pour apple juice or cider over the top.
2. Cover and cook 8 to 10 hours on Low. The meat will be tender and ready to eat in about 5 hours but the flavor is better if left longer + the kraut also browns if left in the cooker for the longer time period. Pork will also be fork-tender at the end of about 8 hours.

Bierock Biscuit Roll-Up

I used all the bread dough for traditional bierocks and still had some filling left. Thought about a bierock casserole but opted for a roll-up instead. The ingredients are vague as this an off-the-cuff recipe using what I had on hand.

Biscuit dough could be filled with browned beef & onions + top for a Cheese Burger Roll-Up, add taco meat for a Mexican Roll-Uo, or create your own unique roll-up.

Bierock Biscuit Roll-Up

Biscuit Dough (I made mine using our Homemade Biscuit Mix)

Bierock Filling
Butter

Penzey’s ® Bavarian Seasoning, optional

1. Place dough on a silicon matt that has been placed on a baking sheet.
   
2. Pat and roll dough into a long “log” shape, about ¼” thick.    
3. Cover surface of tough with bierock filling.
   
4. Starting from long side, roll up dough—as if making cinnamon rolls. The dough is quite tender so I suggest using a bench knife/dough scraper to coax it along. Arrange roll so that it's seam in on the underneath side and tuck both ends under. 
   
5. Brush top lightly with butter. If desired, sprinkle the top lightly with Pennzy’s Bavarian Seasoning.
   
6. Bake in a preheated 450° oven for 20 to 25 minutes, or until dough is nicely browned and cooked through. tests done.
   

Recipe without photos . . .

Bierock Biscuit Roll-Up

Biscuit Dough (I made mine using our Homemade Biscuit Mix)

Bierock Filling (made of ground beef, onions, cabbage & sauerkraut)

Penzey’s ® Bavarian Seasoning, optional
Butter

1. Place dough on a silicon matt that has been placed on a baking sheet.
2. Pat and roll dough into a long “log” shape, about ¼” thick.    
3. Cover surface of tough with bierock filling.
4. Starting from long side, roll up dough—as if making cinnamon rolls. The dough is quite tender so I suggest using a bench knife/dough scraper to coax it along.Arrange roll so that it's seam in on the underneath side and tuck both ends under. 
5. Brush top lightly with butter. If desired, sprinkle the top lightly with Pennzy’s Bavarian Seasoning.
6. Bake in a preheated 450° oven for 20 to 25 minutes, or until dough is nicely browned and cooked through. tests done.

Remembering Lylas - Hot Sauerkraut

     Following are excerpts from the June 2003 Abilene Reflector-Chronicle article I wrote about Lylas Gugler.

“Friends and family agree that Lylas Gugler is an exceptional cook. Over the years she has collected recipes that capture the unique and wholesome flavors of everything from zucchini and pea pods to other unusual vegetables such as brussel sprouts and kohlrabi.”

     Her recipes were not just run-of-the-mill and always had great crowd appeal. She once made this sauerkraut dish for a Beta Sigma Phi covered dish supper. It's one of those recipes that many might not be willing to try if they only saw a list of  ingredients . . . but just one taste of Lylas' dish and the Beta ladies were going back for more.

     Her daughter-in-law, Anna Gugler, recently made it (in a slow cooker) for an outdoor gathering and, as always, it was one of the first dishes to disappear. 

     Lylas’ cooking legacy continues to live on through her recipes . . . and I’m sure that would please her.  She was indeed, as I said back in 2003, “A hostess with the mostest!”

Hot Sauerkraut    Yield:  about 8 to 10 servings

1 quart sauerkraut, drained

1 quart canned tomatoes, drained & chopped (if using fresh, be sure to peel)

3/4 cup granulated sugar

6 slices bacon, fried and crumbled (reserve bacon grease)

1 onion, chopped & sautéed in a little bacon grease

1.     Combine all ingredients in casserole or in a 9”x13” baking dish or casserole dish.

2.     Bake for 1 hour at 350°.