Pennsilvania Dutch Country Ribs and Sauerkraut

Submitted by shanel

"This recipe has been passed down from my greatgrand mother and I have been cooking it this way for close to 50 years. Its made with country style spare ribs which are much more tender than the loin meat. I have been making this for the last 6 years for the residents of the apartment complex where I live.I keep having to increase the amounts as everyone wants to take home leftovers."

 

• Ready In: 12hrs 35mins
• Ingredients: 10
• Serves: 8

ingredients

• 29.58 ml canola oil or 29.58 ml olive oil
• 1814.36 g country-style spareribs
• 1419.54 ml chicken stock or 1419.54 ml water
• 3 (2721.55 g) jar sauerkraut
• 6 Polish sausage
• 1 large white onion
• 2 granny smith apples
• 4.92 ml caraway seed
• 6-8 juniper berries
• 2.46 ml ground pepper

directions

1. put the oil in a large sauce pan and brown the rib until nicely browned.
2. move the ribs to a large slow cooker add the stock or water to cover and cook until the meat falls off the bone. 6-8 hours on high.
3. Remove the bones and fat from the meat and ladle off the fat from the stock. You can chill the stock until fat solidiffies.
4. Peal ,core and chop apples, peal and slice onion.
5. Place the meat back in the stock pot with the stock and add the onion,apples,spices and sauerkraut add enough water to cover and cook on high for another 4 hours.Take the Polish sausages and slice into 2 inches sections and submerge sausage into pot and cook for an extra 1/2 hour just until hot. Serve with mashed potatoes and slices of hearty type bread to soak up all the wonderful sauce.