(Kasseler Rippenspeer):

1 (4-5 lb.) smoked loin of pork
1/4 tsp. black pepper
1 med. onion, sliced
1 c. hot water
1 c. dry red wine
Braised sauerkraut

Place meat in shallow roasting pan; sprinkle with pepper; add onion. Pour hot water over meat. Roast in a hot oven (400 degrees) 30 minutes. Pour half of the wine over meat. Continue to roast, basting frequently with remaining wine, about 30 minutes or until meat is well browned. Serve with braised sauerkraut. 6-8 servings.