Mr. Food: Country Ribs October 4
By: Jayne Ann Bugda
Updated: October 4, 2012
It's October and that means we're thinkin' Oktoberfest! Yup, hearty foods with a German influence like Grilled bratwurst that are bursting at the seams! Wiener schnitzel and apple strudel so what I
did is I asked Howard to share a recipe that's a little different from the norm...but still very fitting. Howard: Absolutely, you know who doesn't like a good schnitzel now and then? But for a change of pace, here's a recipe that works as well in our oven, as it does in our slow cooker! We place some sauerkraut in a baking dish, top that off with about 3 pounds of country style pork ribs....those are the meaty ones - sprinkle them with some dry onion soup mix and top them off with some thinly sliced onions - we cover that with foil and bake it off for about 1 hours...till the ribs are tender.
Mr. Food: And if you make this in a slow cooker, imagine coming home and having a meal like this waiting for ya, with no fuss! Howard: Talk about flavors and textures that work well together....between the sauerkraut, the onions, and the fall-off-the-bone tender ribs, this may just be the start of our very own Oktoberfest! Mr. Food: I'm sure by now your mouth is watering and you'll want this recipe for "Slow Roasted Country Ribs", well it's online now. Howard: Maybe serve this up with some spicy mustard and a good German beer, and that can be alcoholic or not! Mr. Food: either way....we've got all the makings for an October full of "OOH IT'S SO GOOD!! "
http://www.mrfood.com
did is I asked Howard to share a recipe that's a little different from the norm...but still very fitting. Howard: Absolutely, you know who doesn't like a good schnitzel now and then? But for a change of pace, here's a recipe that works as well in our oven, as it does in our slow cooker! We place some sauerkraut in a baking dish, top that off with about 3 pounds of country style pork ribs....those are the meaty ones - sprinkle them with some dry onion soup mix and top them off with some thinly sliced onions - we cover that with foil and bake it off for about 1 hours...till the ribs are tender.
Mr. Food: And if you make this in a slow cooker, imagine coming home and having a meal like this waiting for ya, with no fuss! Howard: Talk about flavors and textures that work well together....between the sauerkraut, the onions, and the fall-off-the-bone tender ribs, this may just be the start of our very own Oktoberfest! Mr. Food: I'm sure by now your mouth is watering and you'll want this recipe for "Slow Roasted Country Ribs", well it's online now. Howard: Maybe serve this up with some spicy mustard and a good German beer, and that can be alcoholic or not! Mr. Food: either way....we've got all the makings for an October full of "OOH IT'S SO GOOD!! "
http://www.mrfood.com
