Spareribs and Sauerkraut

Ingredients

• 2 1/2 to 3 lbs of bone-in pork spareribs
• 2 Tbps vegetable oil
• 1 large yellow onion, peeled and chopped
• 2 garlic cloves, minced
• 1 large jar of sauerkraut, refrigerated
• 1 cup dry white wine
• Water
• Salt and pepper
• 10 Juniper berries
• 2 teaspoons caraway seeds

Directions

1. Cut the ribs apart and season them with salt. Warm the vegetable oil in a large, heavy pot over medium high heat, then add the ribs and cook until they are browned.
2. Lift the ribs out of the pot and set them aside. Add the chopped onion to the same pot and cook for 3 minutes, then stir in the minced garlic and cook for 1 minute longer. Put the ribs back into the pot.
3. Add the sauerkraut and wine to the pot, then pour in just enough water to cover the ribs. Stir in 10 juniper berries and caraway seed to taste.
4. Bring everything to a boil, then lower the heat so the pot settles into a simmer. Cook until the meat slips from the bones, about 1 to 2 hours. Take out the bones and juniper berries, then season with salt and pepper to taste.
5. Serve with boiled potatoes. Ketchup is a good sweet counterpoint to the sauerkraut, or use whole grain mustard.