German Ribs

Ingredient ULF # Portion
Hormel Pecan St. Louis Ribs 553505 3/4 lb.
Highland Caraway Seed 298194 1/2 Tbsp.
Minor's Beef Gravy Concentrate 294223 3 oz.
Heinz Apple Cider Vinegar 457655 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.