Terry's Ribs and Sauerkraut

• 10 lbs pork spareribs (3 slabs)
• 2 quarts sauerkraut, drain one
• 60 ounces small potatoes, drained (canned)
• 1 medium onion, cut in half
• 2 medium onions, diced
• 1 tablespoon pickling spices
• 1 teaspoon brown sugar
• 1 teaspoon caraway seed
• 1 large apple, cored & chopped
• 1 garlic clove, peeled
• 1 teaspoon salt
• 12 teaspoon pepper

1. Place ribs in a large, deep kettle and cover with water.
2. Add salt, pepper,1 onion cut in half, 1 clove garlic,and pickling spice (put the pickling spice in a tea strainer or cheese cloth).
3. Bring to a boil and reduce heat to simmer.
4. Simmer 45 minutes or until meat comes off the bone.
5. Remove meat and discard liquid.
6. Cool and remove meat from bone along with all possible fat.
7. Cut in bite size pieces.
8. Put kraut in a large kettle, add meat, onion, brown sugar, caraway seed & apple.
9. Simmer for 20 minutes.
10. Drain canned potatoes and cut each of them in half.
11. Add potato halves and mix into the kraut and ribs.
12. Heat through.
13. Adjust seasonings, adding more salt and pepper if desired.

pork spareribs, sauerkraut, potatoes, onion, onions, pickling spices, brown sugar, caraway seed, apple, garlic, salt, pepper

Taken from www.food.com/recipe/terrys-ribs-and-sauerkraut-201877 (may not work)