Cut the pork into small pieces,an inch by an inch or so, your choice on size. Ribs in 2 bone sections.
In a large heavy pan or dutch oven, heat a few tbsp of salad oil and brown the pork well in small batches. Remove when browned. Pour off excess liquid.
Return the browned pork to the pan. Add 3 cans of beer, 1/2 tsp of salt and bring to a boil. Reduce heat to low. Cover and simmer for 30 minutes.
Stir in drained sauerkraut, add 4 to 5 heaping tablespoons of dark brown sugar. Add 1/2 tsp of salt and stir. Place the cut potatoes in the bottom, sinking them under the juices. Cover and simmer for 45 minutes.
This is the time to add cooked mini-ears of corn, drizzle with the juices and cover and simmer for another 15 minutes. Sometimes I do not use the corn (your choice.) The cooked corn goes well as a side.
The amount of pork you use determines the amount of kraut and potatoes you should use, I like lots of pork, and like lots of kraut. Nothing worse than everyone loving it, and not having enough pork, or kraut.
Hope you enjoy this recipe, tell me about your experience with it.