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Rack of pork ribs with red sauerkraut

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  • Prep Time15 mins
  • Total Time1 hr 55 mins
*PLUS Serves: 4
Rack of pork ribs with red sauerkraut

Rack of pork with red sauerkraut. Photo, SIan Richards.

Chatelaine Triple Tested

Save money on a tasty, yet less familiar cut of meat. This hidden gems (and our easy recipe) will save you money and delight your guests!

Ingredients

  • 1 tbsp ground coriander

  • 1 tsp salt

  • 1.5 kg pork rib roast, untrimmed

  • 1 tbsp canola oil

Sauerkraut

  • 8 slices bacon, chopped

  • 1 red onion, thinly sliced

  • 1/2 head red cabbage, thinly sliced

  • 1/4 cup water

  • 1/2 cup cider vinegar

  • 1/4 cup brown sugar

  • 1/4 tsp caraway seeds

  • 1/2 tsp salt

Instructions

  • PREHEAT oven to 375F. Combine coriander with salt in a small bowl. Rub all over pork. Season with fresh pepper. Heat a large oven-safe frying pan over medium-high. Add oil, then pork, fat-side down. Turn occasionally, until brown all over, 4 min. Transfer pan to oven. Roast in centre of oven until a thermometer inserted into thickest part of roast reads 140F, about 1 1/2 hours.

  • HEAT a large pot over medium-high. Add bacon and cook until crisp, 5 min. Discard all but 1 tbsp fat. Stir in onion, then cabbage, water, vinegar, brown sugar, caraway seeds and salt. Season with fresh pepper. Boil, then reduce heat to medium-low. Simmer, covered, until cabbage is tender, about 30 min.

  • TRANSFER roast to a cutting board. Cover with foil and let stand, 20 min. Slice into 4 portions and serve with sauerkraut.


Nutrition (per serving)

Calories 632, Protein 56g, Carbohydrates 32g, Fat 31g, Fibre 5g, Sodium 1255mg.

Kitchen Tip: Buying a pork roast with 4 ribs will make it easier to serve.

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