Pork with Sauerkraut and Apples

Source: Better Homes & Garden magazine in the 70s

2 1/2-3 pounds country ribs
3 unpeeled apples, sliced, or 1 jar of chunky applesauce
1 can of mild sauerkraut with caraway seeds
Salt and pepper
1/3 cup brown sugar
2 tablespoons mustard

Salt and pepper the ribs and bake at 350 degrees F, covered, for 1 1/2 to 2 hours.

Meanwhile, drain sauerkraut of brine in can and pour cool water in can: let sit until ready for next step.

Core apples and slice or use one jar of chunky applesauce.

After baking ribs, remove from oven and drain off most of the fat. Drain sauerkraut and place in roaster; stir to incorporate pan juices. Stir in apples (or applesauce). Make four tunnels through this mixture and insert ribs in these places.

Combine brown sugar and mustard, and spread on tops of ribs. Return to oven, and bake for one hour at 350 degrees F, uncovered.