Country Pork Ribs and Sauerkraut

My mom made this when I was a kid growing up. I remember smelling this, waiting was so hard. I changed it a little so my kids love it now as much as I did. The pineapple with the sauerkraut really makes it different and very tasty.

• Ready In: 3 hrs 30 mins
• Serves: 8-10

Ingredients

• 4  lbs boneless pork ribs
• 1  cup flour
• 2  tablespoons  oil (you may need more)
• 2 (14 ounce) cans sauerkraut
• 1 (20 ounce) can crushed pineapple
• 1  medium onion
• 4  garlic cloves
• 1  tablespoon caraway seed
• 2  bay leaves
•  salt and pepper

Directions

1. Trim as much fat as possible off pork.
2. Put flour zip lock bag add pork & shake well to coat.
3. Heat 2 tbsp oil in stock pot.
4. Add pork; brown on both sides. Remove pork from pot (may need to do this in 2 batches, adding more oil if needed).
5. Slice onions then cut in half once mince garlic and saute with onion until translucent (again you may need to add more oil).
6. Add undrained sauerkraut, undrained pineapple, bay leaves, and caraway seeds.
7. Return pork.
8. Mix gently but well.
9. Cover and simmer slowly for 3 hours.
10. If the liquid evaporates to quickly turn down heat and add some water. It should stay slightly watery.
11. Gently remove pork and place on serving tray. Then remove sauerkraut and place next to pork.
12. Salt and pepper (you don't need much salt).
13. Serve with boiled potatoes.