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Kassler ribs with Dutch cream potatoes and sauerkraut

You'll need

18 small Dutch cream potatoes, scrubbed 1½ tbsp vegetable oil 6 Kassler ribs, at room temperature (see note) 55 gm (¼ cup) brown sugar 60 ml (¼ cup) orange juice To serve: stone-ground mustard (see note)   Sauerkraut 20 gm butter 12 golden shallots 180 ml (¾ cup) white wine 6 juniper berries 2 bay leaves 600 gm sauerkraut (see note)


  • 01
  • Combine potatoes and enough cold water to cover in a saucepan, bring to the boil and cook for 10 minutes or until tender. Drain and, when cool enough to handle, peel.
  • 02
  • Meanwhile, for sauerkraut, melt butter in a saucepan over medium-high heat, add shallot and cook for 5 minutes or until just starting to soften, then add white wine, juniper berries and herbs and cook for 8-10 minutes or until wine is reduced by two-thirds. Add sauerkraut, stir to combine, season to taste with sea salt and freshly ground black pepper, cover to keep warm and set aside.
  • 03
  • Heat vegetable oil in a large frying pan over medium heat, add ribs and cook for 3 minutes on each side or until golden. Reduce heat to low, add sugar and orange juice and cook for 1-2 minutes or until reduced to a glaze. Remove ribs from pan and arrange on plates. Add potatoes and cook for 1 minute or until warmed through, adding a little water if glaze is too thick. Serve with ribs and sauerkraut and mustard to the side.
Note Kassler ribs are lightly cured and smoked pork ribs, usually sold as a loin with the rib removed from select butchers. Ask your butcher to smoke a whole, trimmed, rack of pork – you may need to order ahead. Sauerkraut is available in jars from supermarkets and delicatessens. Stone-ground mustard is available from select delicatessens. If unavailable, substitute wholegrain mustard.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Hefeweizen or wheat beer.

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