Ribs and Kraut
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
the ribs and onions in a 6-quart Dutch oven. Add just
2 yellow onions,
2 bags fresh
2 large russet
potatoes, peeled and shredded
2 teaspoons dark brown
1 teaspoon caraway
6 juniper berries
4 russet potatoes,
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
bones and return meat to Dutch oven.
3. Rinse sauerkraut in cold running
water. Add to meat along
potatoes, sugar, caraway seeds and juniper
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