Spareribs and Sauerkraut

Ingredients

• 2.5 lbs pork spareribs bone-in
• 2  tbps vegetable oil 
• 1 large onion yellow peeled chopped
• 2  garlic cloves minced
• 28 oz jar of sauerkraut refrigerated (or) ()
• 1 cup cooking wine dry white (like a Sauvignon blanc)
• 4 servings water 
• 4 servings salt and pepper 
• 10  juniper berries 
• 2 teaspoons caraway seeds 

Equipment

• pot

Directions

1. Brown the ribs: Separate the ribs, and sprinkle them with salt.
2. Heat vegetable oil in a large heavy pot on medium high heat.
3. Add the ribs and brown them.
4. Remove the ribs from the pot and add the chopped onion to the pot. Sauté the onions for 3 minutes. Then add the minced garlic for a minute more. Return the ribs to the pot.
5. Add sauerkraut, wine, juniper berries, caraway seeds:
6. Add the sauerkraut and wine to the pot.
7. Add just enough water to cover the ribs.
8. Add 10 juniper berries and a sprinkle of caraway seed to taste.
9. Simmer until meat is falling off the bones: Bring to boil and reduce heat to simmer. Simmer until the meat falls off of the bones, anywhere from one to two hours.
10. Remove the bones and juniper berries.
11. Add salt and pepper to taste.
12. Serve with boiled potatoes. Delicious with ketchup which creates a sweet contrast to the sour sauerkraut, or you can use whole grain mustard.