Country ribs with sauerkraut
6 To 8
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Country-style pork ribs |
| 1 | tablespoon | Garlic powder |
| 2½ | pounds | Russet potatoes,, peeled and quartered |
| 2 | larges | Onions, quartered |
| 1 | pounds | Polish Kielbasa sausage, sliced 1/2 inch thick |
| 2 | Jars (1 pound) sauerkraut, rinsed and drained | |
| 1 | pack | (1 pound) frozen baby carrots |
| 1 1//2 ts salt | ||
| ½ | teaspoon | Pepper |
| ¾ | pounds | Swiss chard, shredded |
Directions
Place ribs in a 6 qt Dutch oven or large pot with enough water to cover.
Stir in garlic powder. Cover and heat to boiling. Reduce heat to medium and cook , covered, 1½ hrs. Skim foam from top.
Add potatoes and onions. Cover and cook over medium-low heat 45 minutes.
Add sausage, sauerkraut, carrots, salt and pepper. Cook, covered, 15 minutes.
Stir in chard; cover and let stand 5 minutes. Serve in soup bowls. Posted to EAT-L Digest by "Pamela F. Wagner" <FanofPern@...> on Jul 5, 1997