- 18 small Dutch cream potatoes, scrubbed
- 1½ tbsp vegetable oil
- 6 Kassler ribs, at room temperature (see note)
- 55 gm brown sugar (¼ cup)
- 60 ml orange juice (¼ cup)
- To serve: stone-ground mustard (see note)
- 20 gm butter
- 12 golden shallots
- 180 ml white wine (¾ cup)
- 6 juniper berries
- 2 bay leaves
- 600 gm sauerkraut (see note)
- 1Combine 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.
- 2Meanwhile, 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.
- 3Heat 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.
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.
Drink Suggestion: Hefeweizen or wheat beer. Drink suggestion by Max Allen
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