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1
In a large, sturdy, resealable plastic bag, combine the 1/3 cup of kosher salt with the sugar.
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2
Add the pork ribs; shake well to thoroughly coat the ribs with the seasonings.
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3
Seal the bag and refrigerate the ribs overnight or for up to 24 hours.
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4
The next day, preheat the oven to 300.
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5
Rinse the sauerkraut in cold water and squeeze dry.
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6
Set a large roasting pan over 2 burners on high heat and melt the duck fat.
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7
Add the onion and garlic and cook over moderately low heat, stirring, until softened, about 7 minutes.
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8
Stir in the sauerkraut, juniper berries, bay leaves, caraway seeds, black pepper, stock and wine and bring to a rolling boil over high heat.
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9
Meanwhile, rinse the pork ribs under cold water and pat dry.
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10
Nestle the pork ribs in the sauerkraut and bring back to a boil over moderately high heat.
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11
Cover tightly with foil and bake for 1 1/2 hours.
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12
Remove the pork ribs from the sauerkraut.
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13
Cut down in between the ribs.
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14
Return the ribs to the sauerkraut and nestle in the kielbasa, hot dogs and ham.
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15
Cover and bake until the meats are hot, about 25 minutes.
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16
Discard the bay leaves.
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17
Meanwhile, in a large saucepan, cover the potatoes with cold water, add salt and bring to a boil over high heat; cook the potatoes until tender when pierced.
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18
Drain the potatoes and cover to keep warm.
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19
To serve, mound the hot sauerkraut in the center of very hot dinner plates and partially tuck in the pork ribs and the kielbasa.
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20
Arrange the hot dogs and ham around the sauerkraut.
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21
Alternatively, pile the sauerkraut on a large heated platter and garnish with the meats.
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22
Serve the choucroute with the boiled potatoes and assorted mustards.
