Cookbook

Hi everyone, below is a recipe for Country Ribs… Okay, please send us your country recipes and I will post them and give free advertising to the ones who I like.. Our fairground season is looming. Let's make them your recipes and we will make a County fairgrounds cookbook for fundraising for organizations. I will set up a method to post recipes online on our site…. well, our layout person will design a method to do this…as soon as I can sneak it into his busy list..I will twist his arm Country Ribs & Kraut 2 to 2-1/2 pounds pork country-style ribs (4 ribs) 3 large tart apples, cored and cut into wedges (about 6 cups) 1 16-ounce can sauerkraut, rinsed and drained 2 cups shredded red cabbage 1 cup chopped onion 1/4 cup chicken broth 1/4 cup packed brown sugar 1/2 teaspoon caraway seed 1/4 teaspoon salt 1/4 teaspoon ground nutmeg or allspice 1/8 teaspoon pepper Dash ground cloves Arrange Country Ribs & Kraut in a single layer in a shallow roasting pan. Broil 5 to 6 inches from heat for 20 minutes, turning frequently or until browned. Drain well. Meanwhile, in a 3-quart rectangular baking dish combine apples, sauerkraut, cabbage, onion, broth, brown sugar, caraway seed, salt, nutmeg, pepper, andcloves. Season ribs with additional salt and pepper, if desired. Place Country Ribs & Kraut on top of sauerkraut mixture, pushing ribs down into the mixture. Cover tightly with foil. Bake in a 325 degree F oven for 1 to 1-1/2 hours or until meat is tender. Remover from oven. Serve immediately or cool slightly. Divide mixture into two 1-1/2- or 2-quart rectangular baking dishes. Cover the dishes with foil; chill for at least 2 hours or up to 24 hours. When ready to serve, reheat, covered, in a 350 degree F oven for 30 to 35 minutes or until hot. Spoon juices over ribs. Serve with a slotted spoon. Makes 4 servings.