Pulled Sauerkraut Pork
What happens if you go out and buy some pork ribs because you always wanted to see what you can do with them in a crock pot? Right, you forget that you bought them and find them in the fridge at noon of the expiration date. And have no real clue what to do with them. Well, start by heating up the crock pot and throw in the ribs. Good. Done. Now add some barbeque sauce, because that’s what it’s supposed to be. Now what? Click here
Some emergency web research told me to add some Sauerkraut and some vinegar if you live in North Carolina. Two strikes. Sauerkraut works for Germans and guess where I live. The result? People love it. My wife does. Her coworkers do. You will.
- 1½ pound pork ribs
- 8 ounce can sauerkraut
- 1 cup vinegar
- 2 Tbs BBQ sauce
- 1 tsp caraway seed
- salt
- pepper
- Fill the crock pot with the pork ribs
- Add the sauerkraut
- Fill up with 1 cup of vinegar. That should almost cover the meat.
- Add the BBQ sauce and the caraway seeds.
- Salt and pepper to taste
- Cook for 6-8 hours on low.
- About 4-5 hours in, pull off the bones.
- Pull the meat into pieces and mix with the sauerkraut.
Cucumber Salad
Got some extra cucumbers? Do you need a side dish real quick. Really feel like having some cukes. Whip up some marinade, chop the cucumbers and ready is a refreshing summer side dish.
- 1 cucumber
- 3 Tbsp vinegar (white, wine or cider)
- 2 Tbsp chopped dill
- 1 Tbsp sugar
- ¼ - ½ teaspoon Salt
- ¼ - ½ teaspoon Pepper
- Put sugar, dill, salt and pepper into your serving dish.
- Add the vinegar and whisk until the sugar has dissolved.
- Peel the and slice the cucumber and add it into the dish.
- Mix the dressing and cucumber and let it marinade for 30 minutes, occasionally mixing