Pork and Kraut
  • 1 pound bone-in pork country ribs
  • Salt and pepper to taste
  • 1 tablespoon olive or cooking oil
  • 1 pound tart apples, about 2 large, cored and quartered
  • 2 pounds sweet potatoes, peeled and quartered
  • 1 large onion, cut into 1-inch wedges
  • 3 pounds sauerkraut, preferably bagged, drained
  • 1 cup dry white wine
  • Approximately 3 cups water
  • 1/2 teaspoon prepared mustard
  • 1 teaspoon brown sugar
  • 1/2 teaspoon dry rubbed sage
  • 1/2 teaspoon dried thyme
  • 1 teaspoon caraway seed (optional)
  • Additional pepper to taste
  1. Heat a Dutch oven or stock pot over high heat. Season the ribs with salt and pepper. Add the oil to the pan, then the ribs. Cook until browned on both sides, about 5 minutes. Add the remaining ingredients, using enough water to come about two-thirds up the vegetables and meat. Bring to a boil and stir the bottom to scrape up any browned bits. Cover; reduce heat to medium-low and simmer until everything is very tender, about 1-1/2 hours. Serve immediately or keep warm over low heat. All this dish needs is some rye bread spread, if desired, with apple butter. Leftovers reheat very well.