Oktoberfest Ribs
Yield: 4 Servings
Source: Recipelu List January 1998

2 3/4 lb sauerkraut; drained
2 tsp caraway seeds
1 1/4 yellow onions; peeled and cut in half
1 1/4 granny smith apples; cored and wedged
2 tb plus 2 tsp. brown sugar
2 3/4 lb loinback pork ribs

Layer all ingredients in a large Dutch oven in this order: sauerkraut (bury caraway seeds evenly in the sauerkraut layer), onions, apples, brown sugar (sprinkle evenly over) and ribs. Bring to a boil. Lower heat, cover and simmer gently 2-3 hours, until ribs are very tender.