Nana’s Ribs and Kraut

Fermenting and salting vegetables was practiced by most of the cabbage-growing peoples of the ancient world. Sauerkraut is best when purchased fresh. Look for sauerkraut in a plastic bag in the cold meats section of your store. German sauerkraut is delicious with juniper berries and caraway seeds.

    3 pounds pork ribs
    2 yellow onions, sliced
    2 bags fresh sauerkraut
    2 large russet potatoes, peeled and shredded
    2 teaspoons dark brown sugar
    1 teaspoon caraway seeds
    6 juniper berries
    4 russet potatoes, peeled

1.  Place the ribs and onions in a 6-quart Dutch oven. Add just
     enough water to cover the ribs.

2.  Cook for 2 hours on low heat or until most of the fat has
     cooked off meat. Skim off the fat, keeping the liquid. Remove
      meat from bones and return meat to Dutch oven.

3.  Rinse sauerkraut in cold running water. Add to meat along          
     with shredded potatoes, sugar, caraway seeds and juniper       
     berries; cook for 30 minutes. While cooking, you can cook
     the four potatoes in enough water to cover and mash well.

4.  Stir the mashed potatoes into the sauerkraut before serving.
     Makes 4 to 6 servings