Country Ribs and Kraut
meaty pork short ribs or “country” ribs
potatoes to serve with
Rub ribs with olive oil and generously sprinkle with pepper.
Brown in a large frying pan; transfer to a baking pan and pour beef broth over.
Layer sliced onions on top of the ribs.
Bake several hours in a slow oven.
When tender, spread a good cold-pack sauerkraut over the ribs and continue to cook until the juices are absorbed and the ribs are tender enough to cut with a fork.
Top with caraway seed and serve with potatoes.
(I usually cook this 3 to 5 hours at 325 degrees, but can stay in the oven longer at a lower temperature if desired. Bon Appetit!