Country-Style Pork Ribs for the Dutch Oven

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READY IN: 2hrs 45mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place ribs in 6 quart or larger dutch oven with enough water to cover. Stir in garlic powder. Cover and heat to boiling. Reduce heat and cook, covered, for 1 1/2 hours.
  • Skim foam from top. Add potatoes and onions. Cover and cook over medium-low heat for 45 minutes.
  • Add sausage, sauerkraut (for 6 quart use 1 lb sauerkraut, can increase to 2 lb if you have a 9.5Qt dutch oven), carrots, salt and pepper. Cook, covered, 15-20 minutes (until carrots are tender-crisp).
  • Stir in chard (may substitute Bok-Choy, mustard greens, beet greens -- ). Cover and let stand for 5 minutes.
  • Serve in large soup bowls.
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