32 ounces sauerkraut
2 pounds pork rib
1/4 cup brown sugar
10 ounces Canned French Onion Soup
Preheat oven to 350 degrees. Place meat on bottom of a 9 by 13 casserole dish. Cover with the drained sauerkraut. Sprinkle with the brown sugar and top with the undiluted french onion soup.
Cover and bake for 3 – 4 hours or until tender. Uncover the last 1/2 hour for browning.
Hint: This also works with fresh ham hocks or with chops. I stopped using the canned soup (sodium issues) and instead just add a very healthy sprinkling of onion powder instead of the soup mix. Also, begin checking after 2 hours; it might be ready. Cook until the meat is fork tender.
June 29, 2014 – I heard of this one on NPR, and we’re giving it a try. Ribs rubbed with Chinese 5-Powder; place in pan; top with undrained kraut. Add enough beer and water to barely cover ribs. Top pan with foil loosely; poke a few holes. Bake at 335 for 1 1/2 hours; turn oven up to 450; remove foil and cook another 30 minutes; serve with sauce made of 1 cup sour cream and 1/4 cup prepared horse radish.