Ribs With Caraway Kraut And Stuffing Balls

• 3 pounds boneless country-style pork ribs
• 1 can (14 ounces) sauerkraut, drained
• 1-1/2 cups tomato juice
• 1/2 cup chicken broth
• 1 medium apple, diced
• 1 tablespoon brown sugar
• 2 to 3 teaspoons caraway seeds
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 package (8 ounces) herb-seasoned stuffing mix
• 1-1/3 cups hot water
• 1/2 cup butter, melted
• 2 eggs, beaten

1. In a large skillet, brown ribs; drain. Combine the sauerkraut, tomato juice, broth, apple, brown sugar, caraway, salt and pepper; pour over ribs. Cover and simmer 1-1/2 hours or until meat is very tender.
2. For stuffing balls, combine stuffing mix, water and butter; mix lightly and let stand for 5 minutes. Stir in eggs; mix well. Shape into 2-in. balls; place over ribs and sauerkraut. Cover and simmer for 20 minutes.

pork, sauerkraut, tomato juice, chicken broth, apple, brown sugar, caraway seeds, salt, pepper, water, butter, eggs

Taken from www.tasteofhome.com/recipes/ribs-with-caraway-kraut-and-stuffing-balls/ (may not work)