PORK RIBS WITH SAUERKRAUT

4 thick bacon slices
6 to 8 meaty pork ribs
Salt and ground black pepper
1 (16 ounce) container sauerkraut (use refrigerated type if possible)*
2 large onions, sliced
1 large unpeeled apple, cored and sliced into 10 pieces
4 tablespoons brown sugar
2 tablespoons caraway seed
3/4 cup dry white wine

In heavy skillet; fry bacon until almost crisp. Remove bacon, leaving drippings in skillet. Drain bacon on paper towels.

Brown ribs on all sides in bacon drippings over medium heat. Season with salt and pepper during cooking. When browned, transfer half the ribs to a deep kettle, reserving drippings.

Place half the onion slices and half the apple slices over ribs in deep kettle. Crumble two of the slices of bacon over top and spread half the sauerkraut over all. Sprinkle with 2 tablespoons of the brown sugar and I tablespoon of the caraway seed. Repeat layers, starting with remaining ribs and ending with the caraway seed.

Pour the wine and reserved drippings over all and simmer over low heat about 45 minutes or until meat is about to fall from bones, stirring thoroughly once or twice during cooking.

*If canned sauerkraut is used, place it in a strainer and rinse lightly.


Makes 4 to 6 servings