Estimated Nutrition (whole recipe, rough)
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple Juice | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Sauerkraut | not in our table | 0 |
| Caraway Seed | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½ to 2 lbs pork country-style ribs, trimmed of extra fat, cut into 3 – 4 inch pieces
- just a little olive oil
- 1 large clove garlic, minced
- ½ shallot - optional, I had a half in the fridge
- ½ large onion, sliced
- 2 cups sauerkraut - which had been in the freezer, half of a qt.package, drain and save the liquid from the sauerkraut
- 1 tbsp brown sugar
- ½ tbsp salt
- freshly ground black pepper
- caraway seeds
- ½ cup sauerkraut juice - saved from draining the sauerkraut
- ½ cup apple juice
- ½ cup water
- 1 medium-large Yukon Gold potato, peeled and cut 4 pieces
- 1 large carrot, peeled and cut into 2-inch pieces
- a sprinkle of dried thyme, about ½ tbsp which could be omitted if you don't like thyme
Directions
In my 4-qt. Presto stove-top pressure cooker I used 1½ to 2 lbs of pork ribs.
The ribs were browned in the heated pressure cooker in just a little olive oil.
Then I added the garlic, shallot and onion on top of the meat.
Next, I mixed the sauerkraut, brown sugar, salt and pepper together in a bowl: this is where you could add caraway seeds , I don't like them and didn't have any on hand, so I didn't put them in the recipe I poured the sauerkraut mixture over the pork rib mixture in the pot.
Next I added the sauerkraut juice, apple juice and water: the recipe in my book said to use 1½ cups water, so I knew I needed that much total liquid.
Next I added the potato and carrot.
I sort of pushed the potato and carrot pieces down into the sauerkraut and added a sprinkle of dried thymem which could be omitted if you don't like thyme.
I put on the lid, put on the temperature gauge and turned up the heat to medium high.
After the gauge began to rock, I turned down the heat to low and started a timer for 15 minutes.
I stayed in the kitchen to be sure the gauge was kept gently rocking on a very low flame (gas stove).
After 15 minutes, I cut off the flame on the stove and let the pot sit for 3 minutes.
Then I carefully carried the pot to the stove and turned on the tap for a slow drizzle of water over the pot.
When the handle lock latch and the over-pressure vent went down, it was safe to open the pot and enjoy the aromas.
The meat is fork tender and delicious, the potato and carrot completely cooked soft, but not mushy and still hold shape.
The sauerkraut is tender and mild with just a hint of tang.
Category:Apple juice Recipes
Category:Brown sugar Recipes
Category:Caraway seed Recipes
Category:Pork rib Recipes
Category:Yellow potato Recipes
Category:Pressure cooker Recipes
Category:Sauerkraut Recipes
Category:Shallot Recipes
Category:Thyme Recipes
Category:Onion Recipes
Category:Carrot Recipes