"I am a product of the northern plains," says Beth Cummings of Sioux Falls, South Dakota. "I grew up in Fargo, North Dakota, and raised my family in Minnesota. My husband and I moved to Sioux Falls not quite five years ago. In all of these places, we love the distinct changes of seasons. Summer is, of course, my favorite!"
"Winters are cold in the northern plains, but I long ago learned to dress for the weather. I walk my two Tibetan terrier dogs, Quincy and Phoebe, in every season."
Beth looks forward to sustaining her family through the chilly months with homey recipes. "The Bohemian Ribs recipe was one my mother made and I always enjoyed, so I tweaked it a bit and make it two or three times each winter. It is such a warm, hearty and cozy meal. We serve this with baked potatoes--spooning the kraut mixture onto the potatoes."
The ribs are a family-pleasing meal no matter the time of year, and the recipe has happily been passed on to another generation. "My younger daughter Meghan really likes the ribs, too, and makes them for her husband," Beth says.
Beth likes to serve these delicious ribs with baked potatoes topped with the delicious cooked kraut mixture.
Preheat oven to 350°. Cut the meat into rib sized slices and season with salt and PEPPER to taste. Mix the sauerkraut with the CARAWAY SEEDS. Spread the kraut in the bottom of a 9x13 baking dish. Sprinkle the sliced onions over the sauerkraut, reserving 2 or 3 slices for the topping. Pour the tomatoes over the onions. Place the ribs on top of the tomatoes and top with the remaining onion. Bake at 350° for 2 hours or until the meat is very tender.Prep. time: 10 minutes
Nutritional Information: Servings 6;
Serving Size 1 cup (292g); Calories 230; Calories from fat 70; Total fat 8g; Cholesterol 95mg; Sodium 530mg; Carbohydrate 9g; Dietary Fiber 4g.