Country Ribs With Pineapple And Sauerkraut
|Canned sliced pineapple||20 Ounce, drained (1 Can)|
|Sauerkraut||16 Ounce, drained (1 Bag Or Can)|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Brown sugar||2 Tablespoon|
|Prepared mustard||4 Teaspoon|
|Onion||1 Small, grated|
|Pork loin ribs||3 Pound, cut into pieces|
1. Reserve 3 pineapple slices for garnish; chop remaining pineapple. In 3-quart casserole, combine chopped pineapple, sauerkraut, soy sauce, brown sugar, mustard, and onion.
2. Add pork loin country-style ribs to sauerkraut mixture in casserole; toss to mix well.
3. Bake casserole, uncovered, in 350°F. oven 1 1/4 hours or until ribs are tender. Skim fat. Arrange reserved pineapple slices on top of casserole.