Pennsylvania Style Pork and Sauerkraut

• 2 pounds Sauerkraut, Drained And Lightly Rinsed
• 1 Apple, Cored And Diced
• 1 Meduim Onion, Rough Chopped
• 2 Tablespoons Brown Sugar
• 1 clove Garlic, Diced
• 2 Tablespoons Apple Cider Vinegar
• 3 pounds Country Style Ribs
• Olive Oil, Enough To Coat Your Skillet
• Garlic Powder And Pepper, To Taste, For Seasoning Ribs
• 1 cup Water, More If Needed
• 1 pound Polish Kielbasa Or Hot Dogs (optional)

1. Preheat oven to 350 F.
2. In a large bowl combine rinsed sauerkraut, diced apple, chopped onion, brown sugar, garlic and apple cider vinegar.
3. Set aside.
4. In a large skillet, coat bottom with olive oil.
5. Heat skillet over medium high heat.
6. Season ribs with pepper and garlic powder.
7. Give the ribs a good sear on each side until they are golden brown.
8. In a large Dutch oven layer half of the sauerkraut mixture, lay ribs on top and then layer the rest of the sauerkraut on top of the ribs.
9. Pour about 1 cup of water over the mixture.
10. Cover it and cook in the preheated oven for 1 hour and 45 minutes.
11. At this point if you want to add the kielbasa and hot dogs toss them in and give them a good poke with a fork to let them steam and cover with some of the sauerkraut.
12. Either way, it needs to cook for another 45 minutes.
13. Serve with mashed potatoes.
14. * If the sauerkraut seems to be drying out add more water a little bit at a time.

sauerkraut, apple, onion, brown sugar, clove garlic, apple cider vinegar, country style, olive oil, garlic, water, kielbasa

Taken from tastykitchen.com/recipes/main-courses/pennsylvania-style-pork-and-sauerkraut/ (may not work)