This dish makes a great meal served with a green salad, boiled or mashed potatoes, and crusty bread.


  • 2 cans sauerkraut, 27 oz each
  • 2 lbs. baby back pork ribs
  • 1 tbsp Worcestershire Sauce, more or less
  • 28 oz. tomatoes, diced
  • 1 cup brown sugar, or 3/4 cup agave syrup
  • 1 large sweet onion, cut into strips
  • 2 tbsp caraway seeds
  • 1 tsp pepper
  • 3 tbsp olive oil


1. Pour oil into a large soup pot, add the onion, caraway, sugar and pepper, stir to blend. Cook on medium heat until golden color.
2. Drain the sauerkraut in a colander. Add sauerkraut, tomatoes (including the juice) and 1 can of rinse water from each can of sauerkraut. Stir to blend, and simmer on low heat for about three hours, adding more water if necessary. The mixture will cook down, but shouldn't get dry at the bottom and burn.
3. Preheat oven to broil. Sprinkle some Worcestershire sauce on the top of the ribs, and broil for 3 to 5 minutes on each side until brown, sprinkling Worcestershire on the second side when you turn them. Set aside
4. Cut the cooked ribs into individual pieces and add them to the sauerkraut pot and stir. Let simmer on low for another hour before serving.

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