Ribs & Kraut

Boneless Country Sparerib and Sauerkraut,

6 to 7 lbs. "Country Style" pork ribs or boneless pork

1/2 tsp. pepper

1 tsp. salt

3 lbs. can sauerkraut or deli plastic bag style

1 1/2 c. chopped apples (yellow delicious or Granny Smith are best)

3/4 c. chopped onion

2 tsp. ground clove

1 tbsp. cinnamon

1 tsp. nutmeg

1/2 c. brown sugar

1/4 c. dark molasses

1/4 tsp. black pepper

1 1/2 c. chicken broth

Preheat broiler, dust with 1/2 teaspoon pepper and 1 teaspoon salt and brown all sides of ribs (in a deep dutch oven or casserole), reduce oven to 350 degrees.

Drain sauerkraut. Place on top of browned ribs. Mix spices, apples, onion, sugar and molasses and place on top of sauerkraut and ribs. Pour chicken broth on top. Cover and bake 2 hours. Serve topped with sour cream.

Salad is seeds. nuts, raisins and cabbage