Upstate Shoo-Kroot
This hearty slow-cooked pork ribs and sauerkraut dish is a comforting and flavorful meal that will warm you up from the inside out. The tender meat, fragrant herbs, and savory vegetables all simmer together in a rich ale-based broth, creating a delicious blend of flavors. Serve this dish with a side of spicy mustard and buttered rye bread for a satisfying and cozy dining experience.
— Constant Cookbook
Ingredients
- 1 Tbs. vegetable oil
- 1/2 rack baby back pork ribs, about 1 1/2 lb.
- Coarsely ground pepper, to taste
- 1/2 white onion, sliced
- 2 garlic cloves, peeled and smashed
- 4 juniper berries
- 2 bay leaves
- 1/2 tsp. caraway seeds
- 1 meaty ham hock
- 2 carrots, peeled and cut into 1-inch pieces (about 3 cups)
- 1 lb. small red or Yukon Gold potatoes, each about 1 1/2 inches in diameter
- 1 lb. kielbasa, cut into 8 equal pieces
- 1 1/2 lb. sauerkraut, drained (rinse if using packaged sauerkraut)
- 1 bottle ale-style beer
- Spicy mustard for serving
- Buttered rye bread for serving
Instructions
- In the stovetop-safe insert of a slow cooker over medium-high heat, warm the oil. Season the pork ribs with pepper. Add the ribs and sear, turning once, until golden brown, about 2 minutes per side.
- Transfer the insert to the slow-cooker base and scatter the onion and garlic over the ribs, followed by the juniper berries, bay leaves and caraway seeds. Nestle the ham hock on one side of the ribs. Scatter the carrots and potatoes on top. Add the kielbasa and layer the sauerkraut over all. Pour in the beer. Cover and cook on low according to the manufacturer’s instructions until the meat is tender, about 6 hours.
- Ladle the meat and vegetables into soup bowls. Serve immediately with spicy mustard and buttered rye bread on the side. Serves 4 to 6.
- Recipe Courtesy of Jose Alvarado, Chef/Owner, Jose O’Connor’s, Carthage, NY.
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