How to make
The ribs are cut and boiled and if desired, in order to enrich the broth, you can add vegetables - onions, parsnips, celery, carrots and parsley stalks.
The broth is salted only when the meat is ready and it is then strained.
Fry the chopped leeks in a deep pan or pot. Add the chopped sauerkraut and some of the broth. When it softens, add the grated tomatoes to it, which have been previously peeled.
Once their juice has evaporated and the dish remains almost only in fat, pour the rice and mix for two minutes along with the bay leaf and as much black pepper and salt as you like.
Pour everything into a baking pan and pour the broth according to the requirements for the ratio of the rice you use (standard - 2.5 to 3 parts by volume of liquid per 1 volume of rice). It can be topped up later, if necessary, but the sauerkraut itself will release more liquid, so keep that in mind.
Arrange the ribs and place them in a preheated oven at 390°F (200°C), until the liquid is absorbed and until the rice and sauerkraut are tender, but not over cooked.
Keep an eye your dish and if you notice that it is ready, but there is residual liquid, increase the heat, so that it evaporates quickly and the products are not overcooked.
Enjoy your meal!
