Preheat oven to 375°F.
In an 8-quart Dutch oven cook bacon over medium heat until crisp. Add onion; cook 8 minutes,
stirring often. Add garlic; cook 1 minute. Drain fat and set pot aside.
Meanwhile, in heavy 12-inch skillet heat the cooking oil over medium-high heat. Season ribs with
salt and pepper. Brown ribs in hot oil 3 minutes per side. Remove from the pan and reserve.
Drain sauerkraut; rinse well. Squeeze out excess liquid; add to onion mixture in the Dutch oven. Stir in potatoes, sausage, wine, broth, juniper berries and bay leaves; bring to a boil. Remove from
heat.
Place ribs on top of sauerkraut. Cover and bake 1 hour or until ribs are done and potatoes are
tender. Discard bay leaves.
Arrange sauerkraut mixture on plates; top with ribs and sausage.
Recipe by Draeger’s Cooking School
