1 lb. pork ribs or roast or country ribs
Salt
Pepper
1 tbsp. butter
1 sliced onion
1 peeled and sliced carrot
1/2 pkg. drained sauerkraut
1 c. apple cider (or chicken broth)

1. Rub pork with salt and pepper and let marinate for a while in the refrigerator for an hour or a day.

2. Saute briefly the onion and carrot in butter.

3. Rinse very briefly and drain the sauerkraut briefly in a sieve.

4. Place sauerkraut and vegetables in large casserole with well fitting lid. Pour cider over and arrange pork on top. Salt and pepper a little more if desired.

5. Bake covered casserole in slow (300 to 325 degree) oven for an hour or two until meat is no longer pink inside.