Sauerkraut-cured Crispy Rib Cake With Kirsch, Rhubarb and Kohlrabi



  • 2 racks pork loin ribs
  • salt (To taste)
  • pepper (To taste)
  • oil (As needed blended)
  • 2 quarts mirepoix
  • pork stock (To cover)
  • 2 tablespoons meat glue (Activa/)
  • 3 cups all-purpose flour
  • 12 eggs (beaten)
  • 6 cups panko breadcrumbs
  • sauerkraut (As needed, powder)
  • salt (To taste)
  • 6 stalks rhubarb (trimmed, cut into chunks)
  • 1/2 cup kirsch
  • 1/2 cup Dijon mustard
  • salt (To taste)
  • 2 cups rhubarb (peeled, small dice)
  • 3 cups kohlrabi (peeled, small dice)
  • 1 1/2 tablespoons chives (minced)
  • 2 tablespoons parsley (minced)
  • kirsch (Splash)
  • olive oil (As needed)
  • salt (To taste)
  • 1 kohlrabi (large, large, sliced into ½-in. strips)
  • 1/4 cup salt
  • 1/4 cup sugar
  • 1 cup sauerkraut
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    1. For the Crispy Pork Rib Remove tough membrane from concave side of rack, season well with salt and pepper. Cut into manageable portions and sear in hot rondeau with blended oil
    2. Add mirepoix and cook until the mirepoix begins to pick up some color. Cover with pork stock and braise until tender and falling off the bone
    3. Pull racks from the liquid and cool enough to handle. Pick meat away from bone and reserve. Strain braising liquid and reduce down to 1 cup
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