Ribs and Saurkraut
Why I Love This Recipe
Ingredients You'll Need
2 pounds St. Louis-style pork spareribs, separated
6 slices bacon, chopped
3 yellow onions, sliced
3 garlic cloves, diced
1½ quarts (3 pounds) sauerkraut, drained and rinsed well
3 Granny Smith apples, sliced
4 red potatoes, quartered and precooked until almost done
2 cups white wine
15 juniper berries
8 peppercorns
2 bay leaves
2 tablespoons brown sugar
Directions
Sauté bacon, onions, and garlic in a skillet just until onion is clear. Add sauerkraut, apples, potatoes,
wine, juniper berries, peppercorns, bay leaves, and brown sugar; mix well. Lay spareribs on top of
mixture; cover and simmer on very low for 2 hours.
