Slow cooked ribs with sauerkraut and mushrooms
2 hours 30 minutes
- 375 g brown mushrooms
- 3 flat mushrooms
- 1 brown onion
- 1 litre sauerkraut (jar)
- 1 kg pork ribs
- 2 tbsp olive oil
- ¼ tbsp ground mixed spice
- ¼ tbsp ground black pepper
- 3 bay leaves
- sourdough bread sliced, to serve
- Cut cup mushrooms into quarters. Slice flat mushrooms. Peel and finely dice onion. Squeeze water out of the sauerkraut (you can reserve it and add it to dressings or salads). Cut pork ribs into single rib lengths and bring to room temperature.
- Heat oil in a large lidded casserole pot set over medium heat. Add onion and cook for 2 minutes until translucent. Add mushrooms and cook for 3 minutes, stirring. Remove from heat and transfer to a bowl. Return pot to heat and add sauerkraut. Cook, stirring, for 5 minutes. Transfer to the bowl. Return pot to heat and sear ribs, in batches, over high heat.
- Return ribs and all other ingredients to the casserole pot and stir in all spice, black pepper and bay leaves. Lower heat to low, cover with a lid and simmer for 2 hours, stirring occasionally.
- Serve warm with slices of sourdough on the side
Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.