Braised Swabian Pork Ribs with Sauerkraut & Potato Dumplings Sendik's Fine Foods Internet Address: Access our online cookbook at www.sendiksfinefoods.com.

Servings: 6 Preparation Time: 20 minutes Start to Finish Time: 2 hours 4 pounds country style ribs salt and pepper, to taste 6 large potatoes 2 eggs 1/2 cup flour 3 tablespoons salt 1 cup bread crumbs 1/2 stick butter 1/2 cup fresh parsley, finely chopped 4 strips Nueske's bacon, chopped 1/2 cup onion, diced 2 tablespoons caraway seed 2 pounds sauerkraut, drained and rinsed

TO PREPARE THE RIBS: Season ribs with salt and pepper. In a hot oven-safe skillet, sear the ribs for 2 to 3 minutes per side. Deglaze the pan with 3/4 cup of water or chicken broth. Cover and place in the oven at 275 degrees for 1 1/2 hours. Ribs should be fork tender when removed. TO PREPARE THE DUMPLINGS: Boil six unpeeled potatoes until tender and cool. When cool peel and process them through a ricer into a bowl. Add 2 whole eggs, 1/2 cup of flour and 1 1/2 teaspoons of salt. Beat vigorously until well incorporated. Shape carefully into 1 inch balls. Place a pot on medium-high heat with 6 quarts of water and 2 tablespoons of salt. Bring to a light simmer. Place dumplings in water for 10 minutes. With a slotted spoon, remove dumplings carefully from the water and place on a warm plate. Mix bread crumbs and butter in a bowl. Sprinkle bread crumb mixture on dumplings along with chopped parsley. TO PREPARE SAUERKRAUT: In a large skillet on medium-high heat, fry chopped bacon until crispy. Add onions and caraway seeds to the bacon and sauté until the onions are transparent. Add the rinsed and drained sauerkraut to the pan and stir until sauerkraut is heated.

TO SERVE: Place the ribs on a plate, smother the ribs with sauerkraut and top with a potato dumpling or two.

Suggested Wine: Gewurztraminer

Pork/Lamb Entrees