Spareribs with Sauerkraut

This recipe is a little time-consuming because of the preparation, but I promise you, it’ll become a family favorite.

My favorite comment received the first time I served this at a family potluck: “Hey, this is good!”

Ingredients

• PORK RIBS, 1 large rack
• OLIVE OIL, ¼ cup
• CHICKEN BROTH, 1 cup
• VERY DRY SHERRY, ½ cup
• DARK BROWN SUGAR, ¾ cup
• CIDER VINEGAR, ¼ cup
• SAUERKRAUT, two 16-ounce jars
• YELLOW ONIONS, 2 medium, cut into rings
• RED ONION, 1 medium, cut into rings
• RED POTATOES, 3 large, sliced 1/4-inch thick
• BUTTER, or margarine, 2 tablespoons
• GREEN PEPPER, 1 large, seeded, ribbed, cut into rings
• SWEET RED PEPPER, 1 large, seeded, ribbed, cut into rings
• GREEN ONION, 1 cup chopped
• GARLIC SALT, to taste
• BLACK PEPPER, freshly ground, to taste

Directions

1. Cut individual ribs apart, removing the flank (the boneless flap) portion of the slab.
2. Cut the boneless slab into 3-inch by 2-inch portions.
3. Heat olive oil in large pot or Dutch oven and brown the ribs thoroughly
4. Remove the liquid, skim off fat and oil, and return liquid to pot.
5. Add chicken broth and sherry to meat.
6. Bring to a boil, reduce heat and simmer covered for 1½ hours or until meat is very tender. Add water if necessary.
7. Add brown sugar and vinegar and simmer an additional 15 minutes.
8. Reserve ¼ cup of the sauerkraut liquid and set aside. Drain and rinse the sauerkraut.
9. Place potatoes in a small pot, add sauerkraut liquid and water to cover, and boil until potatoes can be pierced with a fork. Remove from liquid and drain.
10. Lay the sauerkraut and potatoes on top of the meat and simmer for 5 minutes.
11. Sauté both the yellow and red onions in butter until translucent. Do not brown or overcook.
12. Sauté the green, and red, peppers lightly (just enough to heat through) in butter.
13. Just before serving, add onions, peppers, and raw green onions to the pot.
14. Correct the seasoning, adding garlic salt and black pepper to taste.
15. Toss lightly in pot, and then transfer to deep serving dish, arranging the pork ribs on the perimeter.