Spareribs and Sauerkraut

Recipe from Grandma Bonnie
She always served this with Mashed Potatoes with Carrots.

Ingredients

1/2 to a whole rack of Spareribs or 8 Center-cut Pork Chops
2 14-16oz. cans sauerkraut
1 large red or green apple, diced (optional)
1/2 small sweet onion, chopped (optional)
1/2 to 1 cup brown sugar, depending on sweet you like it. (I use about a heaping 1/2 cup.)
Water
Salt and pepper to taste.

I typically do not add onion or apple.


 


Instructions

Heat a large dutch oven or skillet over medium-high heat, and brown the ribs or pork chops on both sides, about 3-5 minutes per side.
Mix in the sauerkraut, (apple, onion-optional), and sprinkle brown sugar over top.
Add water to about 11/2 to 2 inches in bottom of pot.
Add a dash of salt and pepper.
Cover and cook at medium low until meat falls apart. (Fork Tender)
This can also be done in a *crock pot set on low for about 5 hours or more. Check pork for tenderness.
*This recipe is also very easy on stovetop using one of the Le Creuset type dutch ovens. Watch heat, cooks up quickly!

Note: For a meal-in-one idea, add chunks of russet (Idaho Best), or baby potatoes (skins on) and carrots to the pot about an *hour before completely done.
*For stovetop, you can add your potatoes and carrots right from the start.