Country-Style Pork Ribs For The Dutch Oven

• 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

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.

countrystyle pork ribs, garlic, potatoes, onions, polska kielbasa, sauerkraut, baby carrots, salt, pepper, swiss chard

Taken from www.food.com/recipe/country-style-pork-ribs-for-the-dutch-oven-362192 (may not work)