Country-Style Pork Ribs For The Dutch Oven

1. 1

   Place ribs in 6 quart or larger dutch oven with enough water to cover. Stir in garlic powder. Cover and heat to boiling. Reduce heat and cook, covered, for 1 1/2 hours.

2. 2

   Skim foam from top. Add potatoes and onions. Cover and cook over medium-low heat for 45 minutes.

3. 3

   Add sausage, sauerkraut (for 6 quart use 1 lb sauerkraut, can increase to 2 lb if you have a 9.5Qt dutch oven), carrots, salt and pepper. Cook, covered, 15-20 minutes (until carrots are tender-crisp).

4. 4

   Stir in chard (may substitute Bok-Choy, mustard greens, beet greens -- ). Cover and let stand for 5 minutes.

5. 5

   Serve in large soup bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.