Country-Style Pork Ribs for the Dutch Oven

Submitted by Tarheel

"Tender, juicy, melt in your mouth pork ribs, sauerkraut, potatoes... a meal fit for the heartiest of appetites and easy enough for the first-time dutch oven user."

 

• Ready In: 2hrs 45mins
• Ingredients: 10
• Serves: 8-10

ingredients

• 3 lbs country-style pork ribs
• 1 tablespoon garlic powder
• 2 1⁄2 lbs russet potatoes, peeled and quartered
• 2 large onions, quartered
• 1 lb polska kielbasa, sliced into 1/2 inch coins
• 2 lbs sauerkraut, drained and rinsed (1lb if 6 Qt dutch oven)
• 1 lb baby carrots
• 2 teaspoons salt
• 1⁄2 teaspoon pepper
• 3⁄4 lb swiss chard, shredded

directions

1. 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.
2. Skim foam from top. Add potatoes and onions. Cover and cook over medium-low heat for 45 minutes.
3. 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).
4. Stir in chard (may substitute Bok-Choy, mustard greens, beet greens -- ). Cover and let stand for 5 minutes.
5. Serve in large soup bowls.