My step mom used to make this. It was delicious. I have no idea what ethnic it would be categorized under as she was Pennsylvania Dutch and English. (Which would actually make her German/English).
This is created on top of the stove in a thick Dutch Oven.
- If your butcher has not trimmed the fat off of the ribs, you can trim them down. Braise them on all sides. All sides should be browned pretty well to keep the original juices in.
- Rinse the sauerkraut well in a strainer under running water to get out most of the odor. Drain.
- Add enough water to almost cover the ribs. Add all the bouillon and sauerkraut and cover. When the water has come to a boil, lower the flame/temperature to low. Each 1/2 hour to 45 minutes, check the water level. Keep the water level at the same place for at least 2 hours.
- After the 2 hours, add the tbsp. of brown sugar, turn off the heat ( IF they are already tender. They should be) Put the lid back on and wait for 20 minutes for all the goodness to calm down.
- I serve this with steamed white rice and salad.