| Ingredient | ULF # | Portion |
|---|---|---|
| Hormel St. Louis Ribs | 566140 | 3/4 lb. |
| Baron Spices Caraway Seed | 290812 | 1/2 Tbsp. |
| Minor's Beef Gravy Concentrate | 294223 | 3 oz. |
| Musselman's Apple Cider Vinegar | 457657 | 2 oz. |
| Cloverdale Apple Smoked Bacon, Rough Dice | 549243 | 1 slice |
| Silver Floss Shredded Sauerkraut | 283185 | 2 oz. |
| H. Brooks Jumbo Yellow Onion | 138750 | 1 oz. |
| N/D Parsley | 133850 | 1 tsp. |
| Yukon Gold Potato | 141374 | 6 oz. |
Rub ribs with vinegar and caraway seed. Allow to marinate overnight. Bake in 300 degree oven until internal temperature reaches 165 degrees. Large dice Yukon gold potatoes and blanch. In sauté pan or flat top grill combine bacon, sauerkraut, onion, potato and parsley. Cook through until golden. Plate attractively and serve.
