0:00
You know, there ain't nothing like a one-pot meal.
0:03
It's so easy on the cook
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and usually very, very tasty at the same time.
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Now the first dish I'm gonna make for y'all
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Now I'm using a cast iron Dutch oven
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because it's a nice, thick material
0:24
and it's gonna cook our ribs and kraut so evenly.
0:29
Now, the first thing I'm gonna do
0:30
is just put in just a little olive oil or vegetable oil
0:36
to season the bottom of our pot.
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Now I'm using a nice baby back rib today for my ribs,
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but you can use a country-style rib,
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which is a rib that's real, real meaty and real thick,
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or you can just use a regular spare rib.
0:53
Now, all I'm gonna do is season those up
0:57
and I'm gonna just use salt and pepper, nothing fancy.
1:01
I want just the good, raw, natural flavor
1:06
that I'm gonna get from the ribs and from the kraut.
1:09
And I'm gonna sear these off rather quickly.
1:15
So down in the pot they go.
1:17
Like I said we just gonna kinda quickly brown those off.
1:24
You know, and the grand thing about this dish
1:26
is I can get a supper going
1:30
and then join the rest of the family
1:32
and play and goof off with them
1:34
and then before we know it, supper's ready.
1:39
So there goes our ribs.
1:45
And while those are brownin' off,
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I'm just gonna come over here
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and I'm just gonna petal an onion.
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And then I'm gonna throw that in there
1:59
after I brown off my ribs.
2:01
Now you've got several options on your kraut.
2:04
You can make a homemade kraut,
2:06
you can use a canned sauerkraut.
2:10
Now I'm using a bagged kraut that you can find
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in the produce section at your grocery store
2:18
and that's the one I recommend. (hums)
2:21
In fact, I could stand to eat a kraut dog
2:24
while I'm standing up here cooking these ribs,
2:29
So these don't need much, y'all, just, like I said,
2:33
just brown them off a little bit.
2:37
You know, kinda like if you were cooking a pot roast,
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you know how your momma would always get in the kitchen
2:43
and sear off that pot roast?
2:45
That's basically what we're doing to our ribs.
2:50
Now I'm just gonna drop our onions down in there,
2:54
brown them off a little bit.
3:03
And while those are browning off,
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I'm just gonna stick some potatoes in with it
3:10
because this'll make our meal just a little bit heartier
3:14
and this'll give us two vegetables and our meat.
3:21
Ooh and those ribs kinda stuck to the bottom of the,
3:27
So I'm gonna keep those moving
3:29
'cause those little pieces of goodness
3:33
are gonna help season up our sauerkraut
3:37
and it's gonna be so good.
3:42
So I'm gonna throw in our potatoes.
3:51
I'm gonna add a little bit more salt
3:58
and a little bit more pepper.
4:06
And then I'm just gonna pile our ribs
4:09
back on to the vegetables.
4:13
And now all I have to do is take our sauerkraut
4:19
and just pour it over our ribs.
4:34
Look how good that does look.
4:37
Now I'm gonna put just a little wine
4:41
and, if you don't wanna use wine, you don't have to,
4:43
you can substitute that by just pouring a little water in
4:47
or a little chicken stock or pork stock.
4:51
Just that easy, we got a meal ready. Isn't it great?
4:55
And you know, you may say, "Oh no, I don't like kraut."
4:58
Well, let me tell you something.
4:59
By the time that pork goodness cooks out of there
5:03
and gets into that sauerkraut, I promise,
5:05
you will become a kraut fan.
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And especially if you use the fresh bagged kraut,
5:12
makes it even better.
5:19
- [Paula] How about doing me a favor?
5:22
- Stick that in the oven for me.
5:26
- And be careful now, it's hot.
5:29
It's hot and it's heavy. (laughs)
5:34
- Now, y'all, I'm gonna cook it
5:36
for about two and a half to three hours--
5:38
- Like that? - On about 325 or 350.
5:43
Guess what time it is?
5:44
It's time to taste our ribs and our kraut.
5:48
Now, if I can just get Michael to come back in here
5:53
- Hey, would you? - Need some help?
5:55
- Yes, if you would just take that back
5:57
out of the oven for me. - I'll do it.
5:59
- That would be great.
6:01
Be careful now, 'cause it's hot.
6:03
I've got our Crock-Pot shrimp creole goin'.
6:09
Just sit it right there, hon.
6:14
Look, I just caught on fire a second ago. (laughs)
6:20
- [Michael] Oh that does smell good.
6:21
- Doesn't that smell delicious?
6:26
How you comin' with the jet skis?
6:28
- Well, they're 'bout ready.
6:31
I am so almost ready.
6:32
I've got two more dishes I wanna cook
6:37
and then I'm gonna be joining in on the fun.
6:43
- [Michael] There you go.
6:44
- All right. - This looks great.
6:49
- You want a little color?
6:51
- No, I don't eat those.
6:52
- (laughs) Oh come on, have a little color.
6:58
All right, tell me what you think.
7:10
- (hums) This is delish, y'all, you must try it.
7:20
Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
7:25
and click the subscribe button as well as the notification
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and bell to be alerted when I post a video.
7:33
Love and Best Dishes Y'all.
