This is a recipe I developed for the Cahaba Que. This event is hosted by the fine folks at Cahaba Brewing Company and benefits BCRFA. If you missed this event, you missed some great food for a great cause. Be sure to catch it next year.
For this recipe I wanted something that used a traditional BBQ side dish, but that added contrasting and complimenting flavors. I decided to try sauerkraut in place of the vinegar that many recipes traditionally use. For the sweet and heat I ended up using Jamaican Jerk and smoked sausage. Since I was using Jamaican Jerk, I thought why not add some grilled ribs for another layer of flavor and pork.
Here is what I cam up with.
- Half pound smoked Sausage, cut into 1/4inch slices ( I use Conecuha)
- One small diced onion
- 2 cloves garlic, diced
- 1lb chopped turnip greens
- 1 small jar sauerkraut
- 1 cup chicken stock
- Jamaican Jerk Marinade (liquid)
- 4 boneless pork ribs
- Cajun Spice
- Salt and Pepper
- Hot Sauce (I use sriracha)
Add Marinade to ribs and place in fridge for at least 4 hours.
Saute sausage in a little olive oil until just starting to brown. Add onion and saute for 6 min or so. Add garlic and cook for 1 min. Add greens and start stirring. Add spice, salt and pepper as you are cooking.
Cook greens until they have all wilted. Once all greens have wilted (5 min or so), add jar of sauerkraut and stir. Bring to a boil and then reduce to a simmer. Add chicken stock and reduce to a simmer.
While greens start to simmer, drain ribs from marinade and grill over high heat being careful not to burn. As these are grilling add 4oz of marinade to the greens (note you will cook the greens for another hour so it is OK to use the marinade that has been in contact with raw meat).
Once ribs are done, remove from heat and cube the ribs. Add this meat to the greens and continue to simmer. After 30 min taste and adjust seasoning. Add hot sauce to taste. Simmer for another half hour.