6 lg. country style ribs
2 c. (16 oz.) undrained sauerkraut
1 to 2 tbsp. brown sugar
1/2 c. seedless raisins
12 sm. whole canned onions
1 pared apple, cored and diced
Salt and pepper to taste

Boil ribs 45-60 minutes in enough water to cover. Drain and put aside. Mix all remaining ingredients. Put sauerkraut mixture into a Dutch oven and heat to boiling. Add ribs, reduce to simmering, cover and let cook 45-60 minutes. Stir occasionally.