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Jim Dixon

Dixon is an olive-oil importer who blogs at Real Good Food.

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1. by chet on Mar 28, 2011 at 8:11 AM PDT

i tried the spareribs and sauerkraut recipie from our local paper,it came out dry but with great flavor ,did i or the recipe miss an ingredient?

2. by jdixon on Mar 31, 2011 at 7:45 AM PDT

Chet,

Since your newspaper reprinted the recipe without letting me know, I’m not sure if it was altered. But I’m guessing that your version was dry because the pork was too lean. It’s a common problem with most supermarket pork. You could try reducing the cooking temp to 250F and the time to a couple of hours or until the pork is done but not too dry.

Jim

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