The aroma of this oven-braised dinner will bring everyone to the table pronto. Serve with sliced rye bread and butter, potato salad and sliced cucumbers in a dill vinaigrette.
2 pounds pork spareribs
2 (32-ounce) jars sauerkraut, rinsed and drained
8 juniper berries
2 large onions, peeled and thickly sliced
2 tart green apples, cored and wedged
1/4 cup brown sugar
Evenly layer ingredients into a large stew pot or Dutch oven in this order: Sauerkraut,
juniper berries, onion, apples, brown sugar and ribs. Bring to a boil, lower heat,
cover and simmer gently for 2-3 hours, until ribs are very tender.