For this dish use the best pork you can buy – I used some locally reared Yorkshire pork.
1 -2 racks of pork ribs
900ml – large jar of sauerkraut
2 onions – thinly sliced – fried.
1 teaspoon caraway seeds
2 cloves of garlic – chopped
1 tablespoon of sugar (more or less depends on the sourness of the sauerkraut)
350ml- of chicken stock (can be from a cube or concentrate) – extra might be needed for topping up.
Take the sauerkraut out of the jar and put into a saucepan with any liquid from the jar.
Cover the sauerkraut with water and simmer gently for 20 minutes.
Pre-heat the oven to GM3- 160°C
You need a large oven proof dish with a lid – I use an enameled dish.
Put the sauerkraut, and any liquid, and onions in the dish and mix well.
Add, caraway, garlic, sugar & peppercorns.
Pour most of the stock over the sauerkraut mixture.
Place the ribs on top of the sauerkraut and pour the rest of the stock over them.
Put the lid on the dish and place in the oven.
Check on the liquid level during the cooking time and add any extra needed so it does not dry out.
Move some of the sauerkraut mixture over the ribs.
Cook for 3-4 hours.
This would usually be served with either rye bread or boiled potatoes.