2 bags sauerkraut, right out of the bag
3 lb. spare ribs, more if not meaty, wash and split
2 sweet onions, golf ball size, chopped
1/3 c. flour
1 tsp. salt
6 med. size potatoes
1/4 tsp. salt
3 tbsp. butter
1/3 c. hot milk
1 tsp. salt
1/4 c. olive oil

In a 4 quart pan, place sauerkraut and ribs. Cover with water, bring to boil, reduce heat, cover and cook 30 minutes. Occasionally, stir and keep covered with water. Meanwhile, in a small aluminum fry pan, make thickening sauce by sauteing chopped onion in 1/4 cup olive oil until tender, do not burn. Add 1/3 cup flour, stir until brown lightly making a slightly liquid paste. Add water as the paste thickens to again make a slightly liquid paste. Add thicken sauce to sauerkraut and pork, stir well and cook another 30 minutes at low heat, uncovered. After 10 minutes taste to see if more salt is needed.

Peel 6 medium size potatoes, quarter and cook in 4 cups boiling water with 1/4 teaspoon salt until tender, about 20 minutes. Drain, save potato water for us in the sauerkraut and pork if needed. Mash potatoes with masher adding 3 tablespoons butter, 1 teaspoon salt, and 1/3 cup hot milk.