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Friday, October 21, 2011

Spare Ribs & Sauerkraut - Dorothy Szemcsak - Submitted by Barbara (Szemcsak) Davis & Kathy (Syontko) Szemcsak

Dorothy's Famous Spare Ribs & Sauerkraut:
Grandma Szemcsak
This Recipe has been handed down from Barbara Szemcsak (grandmother) to Dorothy Szemcsak (Mother) to Barbara Davis (Daughter) and Kathy Szemcsak (Daughter in Law).
Dorothy always made this for her family when ever they got together. Mom is smiling right now!

  • Ribs (country preferred)
  • Paprika
  • Barley
  • Bay Leaf (1-2)
  • Diced onions (1 large)
  • Sauerkraut
  • 2 can Tomato Sauce
  • Flour
  • Sour Cream
  • Tomato Soup

Flour ribs, brown in oil, cover and simmer with paprika.
In a separate Pot: add a little oil, diced onion, sauté. 
Add well washed sauerkraut- simmer 10-15 mins.  
Add 2 cans of tomato sauce, 1 can of tomato soup, 1 cup barley (can add more if you really like barley) 2 bay leafs and lots of paprika.
Add ribs and sauce from pan used to brown and simmered ribs.  
Cook all till meat, sauerkraut and barley are tender (soft), 
add sour cream to taste.

Note: As far as the measurements are concern, like this one that was handed down, most was by watching and doing, than exact measurements. I will try to give you what we use;

4-6 country style Ribs
1- cup or a Hand Full Barley
1- lb. bag or 2 - cans of Sauerkraut
1- 8 oz. Sour Cream
1- large Onion
2- 8 oz. cans of Tomato Sauce
1- 8 oz. can of Tomato Soup
Also as far as Paprika, start with a tablespoon and add accordingly.  
For folks that don't know, Paprika is dry Red Pepper (not hot).

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