Number Served: 4 - 6
3 pounds of ribs
1 quart kraut, undrained
1 cup finely chopped apple, unpared
1 cup shredded carrots
1 cup chopped celery
1 sprinkle rubbed sage
1 sprinkle lemon pepper
1 sprinkle salt
3 tablespoons brown sugar
1 1/2 cups tomato juice
Cut ribs apart and remove as much fat as possible.
Season with rubbed sage, salt and lemon pepper.
Brown on all sides in oiled deep skillet or Dutch oven.
Mix all other ingredients and pour over ribs.
Simmer, covered, 1 1/2 to 2 hours on low heat, or until tender.
Baste with juices periodically
Serve over mashed potatoes.
Notes & Variations:
This recipe works best with the larger members of the venison family (moose, elk and caribou) because the ribs are meatier.
Contributor: Bob Kolowith, RRGC