James Beard's Roasted Spareribs Over Chipotle Sauerkraut
Recipe type: Pork
Serves: 8
  • Spareribs:
  • 4 baby spareribs racks
  • coarse salt, to taste
  • freshly-ground black pepper, to taste
  • 1 jar sauerkraut (25 ounce)
  • 2 cans low-sodium chicken broth (14 1/2 ounce)
  • 1/4 Cup light brown sugar (packed)
  • 2 Tablespoons barbecue sauce
  • 2 teaspoons pureed chipotle peppers in Adobo sauce
  • (to 2 1/2 teaspoons)
  • 6 crushed juniper berries
  • coarse salt, to taste
  1. For the Spareribs: Arrange ribs in single layer, rounded side up, in shallow roasting pan. Roast on lower rack at 350 degrees 30 minutes, then season ribs on both sides with salt and pepper. Continue roasting until browned and crisp as desired, 30 to 40 minutes.
  2. For the Sauerkraut: Rinse sauerkraut well in colander under cold running water, tossing it with your hands until completely rinsed.
  3. Place sauerkraut, broth, brown sugar, barbecue sauce, 2 teaspoons chipotle puree, juniper berries and salt to taste in large nonstick skillet; mix well. Bring to boil, uncovered, then reduce heat and simmer until most of liquid is evaporated, about 30 minutes. Taste and adjust chipotle. (Can be made ahead and reheated, adding water if mixture is too dry.) Serve hot, topped with spareribs.
I prefer the flavor of the sauerkraut you find in the grocery refrigerator case to that of the canned. Chipotles are smoked jalapenos. They're available dried in Latino markets, but I like the convenience of canned chipotles in adobo sauce, which you can find in some supermarkets.

NOTES: Recipe by Abby Mandel, cookbook author, syndicated food columnist, and a James Beard Foundation award winner.

This recipe yields 8 servings.

Each serving: 500 calories; 919 mg sodium; 119 mg cholesterol; 36 grams fat; 11 grams carbohydrates; 31 grams protein; 0.95 gram fiber.
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