1 lg. pkg. sauerkraut
1 1/2 lb. country pork ribs, remove fat
1 lg. clove garlic, sliced
1 med. onion, chopped
1 tbsp. bacon fat or oil
2 tbsp. wine vinegar
1 dash sugar
2 tbsp. caraway seed
1 tsp. dill seed
1 tsp. celery seed

Separate ribs; remove fat and put in pot. Cover with water; add onion and garlic; simmer until almost done. Drain sauerkraut; add to pork and add remaining ingredients.

Simmer until done and falls away from the bones. Add more water if needed. Serve mashed white potatoes, or stewed apples.