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Category: Main courses

James Beard's roasted spareribs over chipotle sauerkraut

I couldn't get along without chipotle peppers. With their smokiness and heat, they're an assertive flavor enhancer. Chipotles are smoked jalapenos. They're available dried in Latino markets, but I like the convenience of canned chipotles in adobo sauce, which you ... Read more

Total time: 2 hours 40 minutes | Serves 8
Note: I prefer the flavor of the sauerkraut you find in the grocery refrigerator case to that of the canned.

Spareribs

  • 4 baby spareribs racks
  • Coarse salt
  • Freshly ground pepper

Step 1Arrange 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.

Sauerkraut

  • 1 (25-ounce) jar sauerkraut
  • 2 (14 1/2-ounce) cans low-sodium chicken broth
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons barbecue sauce
  • 2 to 2 1/2 teaspoons pureed chipotle peppers in adobo sauce
  • 6 crushed juniper berries
  • Coarse salt

Step 1Rinse sauerkraut well in colander under cold running water, tossing it with your hands until completely rinsed.

Step 2Place 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.

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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