Summary

Ingredients

• 4 port. Ribs
• 2 onions)
• salt
• 5 grains pepper
• Herbs, (amount to taste)
• some oil
• Ground pepper
• Paprika powder
• leaves Bay
• 500 g sauerkraut (wine sauerkraut)
• 1 onion (s)
• 50 g bacon, white (fat)
• 1 pinch (s) salt
• 2 grains allspice
• 1 bay leaf
• 3 juniper berries
• 1 tablespoon sugar
• 1 small potato (s), (raw)

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Instructions

1. Cut 2 onions into large pieces and place in a large pot with the herbs, 5 peppercorns, 1 bay leaf, and a pinch of salt. Set aside.
2. Cut the 4 ribs into pieces approximately 7-10 cm long.
3. Rub both sides of each rib piece with salt, ground pepper, and paprika powder.
4. Heat some oil in a pan over medium-high heat. Sear the rib pieces for 2 minutes on each side until browned.
5. Transfer the seared ribs to the pot with the onions and herbs. Layer them in.
6. Pour water into the pot until it reaches 1 cm above the ribs. Bring to a boil over high heat, then reduce to medium-low and simmer for about 1 hour until the meat easily separates from the bone (pork internal temperature should reach 63°C / 145°F).
7. While the ribs cook, prepare the sauerkraut: Cut the 50 g white bacon into small cubes.
8. Heat a separate pan over medium heat. Sauté the bacon for 3-4 minutes until the fat renders and becomes translucent.
9. Cut 1 onion into small cubes and add to the bacon. Cook for 4-5 minutes, stirring occasionally, until both are light brown.
10. Add the 500 g sauerkraut to the pan. Pour in enough water to prevent sticking. Add 1 bay leaf, 3 juniper berries, 2 allspice berries, and a pinch of salt.
11. Simmer over medium-low heat for 10-15 minutes. At the 5-minute mark, stir in 1 tablespoon of sugar.
12. Peel and finely grate 1 small potato. In the final 1-2 minutes of cooking, quickly stir the grated potato into the sauerkraut (optional—helps lightly thicken the dish).
13. Serve the boiled ribs with the sauerkraut mixture.