Title: Sauerkraut and Country Style Ribs
Categories: Casserole Entree Pork Potato
Yield: 4 Servings

2	lb	Pork country-style ribs
2	tb	Vegetable oil
		Salt and pepper; to taste
1	md	Onion; chopped
1/4	c	Barley; optional
1		Jar sauerkraut; rinsed and drained
3	md	Potatoes; peeled and chopped

Heat the oil in a large Dutch oven. Brown the ribs on all sides. Sprinkle with salt and pepper. Add the chopped onion about halfway through the browning of the ribs. Sprinkle the barley over the ribs. Add the sauerkraut. ( Now, about the sauerkraut, I empty it into a colander and refill the jar with water and rinse the sauerkraut with that amount of water, no more. ) Add at least 1/2 a jar of water to the sauerkraut and ribs. The barley will soak up water as it cooks, and you want the whole mixture to be juicy enough to provide for the potatoes. Bring to a boil, reduce heat, and simmer, covered, for at least an hour. Add the potatoes. Taste the liquid for salt, and salt the potatoes as necessary. (The potatoes do NOT have to be submerged in the liquid as they cook. ) Raise the heat and cook until potatoes are tender.

Posted to MM-Recipes Digest V4 #6

Recipe by: JoAnn

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