3 lbs. country style pork spare ribs
1 med. onion
2 med. apples
2 cans sauerkraut (sesame seed optional)
2 tbsp. brown sugar
3 beef bouillon cubes
1 tbsp. of pickling spice in cheesecloth (Bouquet Garni)
Salt and pepper to taste
1 grated potato, peeled

Spray Dutch oven with Pam. Brown spare ribs with chopped onion. Set to one side. Place rinsed sauerkraut, diced peeled apples, brown sugar, bouillon cubes and bag of pickling spice in Dutch oven with sufficient water to cover and cook over medium heat for 1/2 hour.

Add pork and cook at a moderate simmer for 1 1/2 hours or until pork is fully cooked. Add water, if needed. Remove pork when done. Place on warm platter. Add grated potato and simmer until kraut mixture thickens. Remove pickling spice bag. Divide pork and return to kraut. Serve with boiled or mashed potatoes. Yield: 6 servings.