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1
Sauce: In a saucepan, cook onion and garlic in a little oil just until onion is transparent.
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2
Add all remaining ingredients and cook over medium heat, stirring occasionally.
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3
Reserve a small amount of sauce for the final preperation.
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4
Ribs: Cut ribs into serving size pieces (1 or 2 ribs each).
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5
Put flour, salt and pepper in a sack.
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6
Drop a few ribs at a time in the sack and shake to coat.
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7
Repeat with all ribs.
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8
In a large heavy skillet, melt bacon drippings, or use vegetable oil, and brown all the ribs.
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9
Place only a few in the skillet at a time so as not to overcrowd.
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10
Prepare a large roasting pan by placing a flat rack in the bottom.
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11
Over the rack, place a piece of aluminum foil, large enough to cover the bottom and come up both sides, plus enough to wrap up over all ribs in the pan.
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12
Use a fork to poke numerous small holes in the bottom of the foil, over the rack, to allow grease to drip through to the pan bottom.
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13
Place all of the drained sauerkraut on the bottom foil, forming a bed for the ribs.
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14
Over the kraut, place the browned pork ribs.
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15
Distribute the remainder of the sauce over the ribs.
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16
Pull the aluminum foil over the ribs and fold the ends together to seal, allowing the meat to steam while cooking.
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17
Place all in a 350 oven for about 3 hours covered with foil, then open the foil and cook an additional 30 to 45 minutes uncovered.
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18
Test to insure that the ribs are very tender.
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19
To serve, place ribs on a large platter and the sauerkraut in a separate bowl.
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20
Heat the reserved sauce and paint the finished ribs as they are being served.
