3 lb. spareribs
salt and pepper
water
1 qt. sauerkraut
1/4 c. onion, sliced
1 apple, peeled and sliced thin
3 tbsp. brown sugar

Season the meat, then brown slowly in a heavy skillet. Add water to about 1-inch; cover and cook slowly about 1 hour. Spread the sauerkraut over the pork. Sprinkle the brown sugar. Add the onion and apple. Cover and cook slowly 1 more hour.

Serves 6.

I use Dutch oven or large iron skillet.