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Oktoberfest Ribs

2 3/4 lb Sauerkraut; drained
2 ts Caraway seeds
1 1/4 Yellow onions; peeled and cut in Half
1 1/4 Granny smith apples; cored and wedged
2 tb Plus 2 tsp. brown sugar
2 3/4 lb Loinback pork ribs


Layer all ingredients in a large Dutch oven in this order: sauerkraut (bury caraway seeds evenly in the sauerkraut layer), onions, apples, brown

sugar (sprinkle evenly over) and ribs. Bring to a boil. Lower heat, cover and simmer gently 2-3 hours, until ribs are very tender




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