How to Make Sauerkraut and Pork Ribs

Sauerkraut is a an old kosher food. Actually, the idea of sauerkraut goes back to Ancient China and Kimchi, which is what the Chinese call koshered or "sour" cabbage.Sauerkraut and Pork Ribs is a very tasty dinner combination. It is also very healthy for you and helps build strong bodies. Rumor has it that it dates back to the process of building the Great Wall. This recipe comes from an old Polish family, so the process might seem to be a little strange. But, strange or not, it is meant for your enjoyment; so enjoy it anyway.

Difficulty: Moderately Challenging

Instructions

Things You'll Need:

• 4 or 5 Boneless Pork Ribs
• 1 Jar of Sauerkraut
• 6 Large Potatoes
• 1 tbsp. of Caraway Seed
• 1/4 Cup of Flour
• 1 Large Pot
• 1 Medium Pot
• 1 Frying Pan
• 1 Large Spoon
• 1 Blender or Food Processor

How to Make Sauerkraut and Pork Ribs

1. Put the package of pork ribs into a large pot and bring to a boil. Cover and boil meat until tender, about 2 hours. Drain 1/2 the water out.

2. Empty the jar of sauerkraut into the pot of pork ribs.

3. Add the caraway seeds and continue cooking about another 3/4 of an hour.

4. Peel and cut the potatoes into fours and put all but one potato into another pot and boil about 1/2 hour or until done.

5. Put the flour into a hot frying pan and stir flour until brown. Grate the extra potato in blender or food processor and pour onto the brown flour. Immediately pour the broth from the sauerkraut pot into the flour/grated potato mixture and let cook about 30 minutes on medium heat, then stir.

6. Cook the "gravy" about another 10 minutes and pour "gravy" mixture into the kraut and stir. Serve over the boiled potatoes.

Tips & Warnings

• After pouring the gravy into the kraut, check to see if there is any "Skookla." Skookla is the slightly hard overcooked flour and grated potato film left at the bottom of the frying pan. It is hard to get out, but very good to eat.

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