Pork Ribs and Sauerkraut, a recipe by Clyde Collins

1. Ingredients
1. Two or three racks of pork ribs
2. Jar of sauerkraut, drained. Cold Claussen's brand is preferred.
3. PAM
4. Olive Oil
5. One quarter cup light brown sugar
6. Two bottles of dark beer; most for the cooking; some for the drinking.


2. Tools
1. Large round baking dish with glass lid
2. Cutting board
3. Knife
4. Measuring cup.
5. Bone bowl.


3. Operations
1. Cut the racks into individual ribs
2. Warm the pan on 3. Spray with PAM. Add olive oil.
3. Sear the individual ribs on all sides. Save off to a large bowl.
4. Open the sauerkraut jar. Drain thoroughly.
5. Add the sauerkraut, the brown sugar, and the beer.
6. Return the seared ribs on top of the sauerkraut.
7. Bring to a light boil. Cover and reduce heat a bit.
8. Cook for 90 minutes at a light boil, or until the meat falls off the bones.
4. Serve with
1. Braised spinach or
2. Fresh baby spinach
3. Cinnamon applesauce.
4. Cantaloupe melon.
5. Cold beer, preferably a hearty dark beer.