A delightful twist on a classic dish, combining tender pork ribs with tangy sauerkraut and sweet pineapple for a balanced and flavorful meal.
Trim any excess fat from the pork ribs.
Trimming the fat helps reduce grease in the final dish and enhances the flavor.
Place the flour in a zip lock bag, add the pork ribs, and shake to coat evenly.
Ensure the ribs are evenly coated for a nice crust when browned.
Heat the vegetable oil in a stock pot over medium heat.
Use a heavy-bottomed pot to maintain even heat distribution.
Brown the pork ribs on both sides, then remove them from the pot.
Browning the ribs adds depth of flavor to the dish.
Slice the onion and mince the garlic. Sauté them in the pot until translucent.
Stir frequently to prevent burning and ensure even cooking.
Add the sauerkraut, pineapple, caraway seeds, and bay leaves to the pot.
Mix gently to combine the flavors without breaking the ingredients.
Return the pork ribs to the pot, cover, and simmer on low heat for 2.5 hours.
Check occasionally to ensure there is enough liquid, adding water if necessary.
Remove the pork ribs and sauerkraut mixture from the pot and arrange on a serving platter.
Serve immediately for the best flavor and texture.
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