Ribs and Sauerkraut
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"One time I had a very large group and I made a turkey roaster full of pork ribs, potatoes and polish sausage. Then at the last 15 minutes, I added hot dogs for the children. It was great and there was something for everyone."
3 pounds country-style ribs
2 cans (15 ounces each) sauerkraut, drained
1-1/2 cups apple juice
1 tablespoon caraway seed
2 tablespoons onion flakes or 1/2 cup fresh chopped onion
1 red potato for each person
Brown ribs on all sides in a 6-quart Dutch oven. Start browning on the fattest side of the ribs so you don't have to add any cooking oil. Drain fat and discard.
Sprinkle dry or fresh onion over meat. Drain sauerkraut. Place sauerkraut over meat and sprinkle with caraway seed. Pour the apple juice over all. Cover and bake at 375 degrees for 1-1/2 hours. Add potatoes and bake 1 hour more.
Note: "Sometimes I add Polish sausage when I add the potatoes."