Edward Lee, owner of the restaurant 610 Magnolia in Louisville, Ky., shares a dish he calls his life on a plate: pork ribs and sauerkraut. Story first aired on May 22, 2014 on All Things Considered.

Karen Waite If you're German, or have Old-World ethnic roots, you might have just enjoyed an Oktoberfest celebration. This Baked Ribs and Sauerkraut recipe, with the addition of apples and a ...

Edward Lee, owner of the restaurant 610 Magnolia in Louisville, Ky., shares a dish he calls his life on a plate: pork ribs and sauerkraut. Story first aired on May 22, 2014 on All Things Considered.

Pork Ribs and Sauerkraut This German spin on ribs is sure to please and it's easy to make. Wednesday, June 16th 2010, ... Cover and bake 2-1/2 to 3 hours until meat is tender.

When hot, add the ribs (you may need to do this in two batches), and cook until browned. Remove from the heat and set aside. Add the potatoes, bacon, onion, apple, thyme, and 1/2 teaspoon each of ...

Why You’ll Love This Recipe If you love rich, tangy flavors combined with hearty ingredients, this Sauerkraut Casserole ...

Edward Lee, owner of the restaurant 610 Magnolia in Louisville, Ky., shares a dish he calls his life on a plate: pork ribs and sauerkraut. Story first aired on May 22, 2014 on All Things Considered.

There's no correct cut of meat to choose when making pork and sauerkraut, as many work well. Here are the best cuts based on ...

Bake ribs low and slow (250 to 350°F) and wrapped in foil for tender, juicy meat. Check doneness with by using one or more of ...

Linda Grus holds her finished meal of pork ribs and sauerkraut, served over mashed potatoes. The recipe is toward the end of the story. Linda Grus remembers her mother, Hilde Jach, as a strong ...

Edward Lee, owner of the restaurant 610 Magnolia in Louisville, Ky., shares a dish he calls his life on a plate: pork ribs and sauerkraut. Story first aired on May 22, 2014 on All Things Considered.

Edward Lee, owner of the restaurant 610 Magnolia in Louisville, Ky., shares a dish he calls his life on a plate: pork ribs and sauerkraut. Story first aired on May 22, 2014 on All Things Considered.