18small Dutch cream potatoes, scrubbed1½ tbspvegetable oil6Kassler ribs, at room temperature (see note)55 gm (¼ cup)brown sugar60 ml (¼ cup)orange juiceTo serve:stone-ground mustard (see note)Sauerkraut20 gmbutter12golden shallots180 ml (¾ cup)white wine6juniper berries2bay leaves600 gmsauerkraut (see note)
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.
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.
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.