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Ribs with Caraway Kraut and Stuffing Balls

I live alone but like entertaining often and offering hearty meals to guests. Everyone compliments me on these ribs and their old-world flavor.

6 ServingsPrep: 10 min. Cook: 1 hour 55 min.

Ingredients

3 pounds boneless country-style pork ribs
1 can (14 ounces) sauerkraut, drained
1-1/2 cups tomato juice
1/2 cup chicken broth
1 medium apple, diced
1 tablespoon brown sugar
2 to 3 teaspoons caraway seeds
1/8 teaspoon salt
1/8 teaspoon pepper
STUFFING BALLS:
1 package (8 ounces) herb-seasoned stuffing mix
1-1/3 cups hot water
1/2 cup butter, melted
2 eggs

Directions

In a large skillet, brown ribs; drain. Combine the sauerkraut, tomato
juice, broth, apple, brown sugar, caraway, salt and pepper; pour
over ribs. Cover and simmer 1-1/2 hours or until meat is very
tender.
For stuffing balls, combine stuffing mix, water and butter; mix
lightly and let stand for 5 minutes. Stir in eggs; mix well. Shape
into 2-in. balls; place over ribs and sauerkraut. Cover and simmer

2 of 2

Ribs with Caraway Kraut and Stuffing Balls (continued)

Directions (continued)

for 20 minutes. Yield: 6 servings.

Nutrition Facts: 1 serving (8 ounces) equals 707 calories, 39 g fat (17 g saturated fat), 242 mg cholesterol, 1,743 mg sodium, 38 g carbohydrate, 3 g fiber, 48 g protein.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer