Pennsylvania Style Pork and Sauerkraut

Preheat oven to 350 F.

In a large bowl combine rinsed sauerkraut, diced apple, chopped onion, brown sugar, garlic and apple cider vinegar. Set aside.

In a large skillet, coat bottom with olive oil. Heat skillet over medium high heat. Season ribs with pepper and garlic powder. Give the ribs a good sear on each side until they are golden brown.

In a large Dutch oven layer half of the sauerkraut mixture, lay ribs on top and then layer the rest of the sauerkraut on top of the ribs. Pour about 1 cup of water over the mixture. Cover it and cook in the preheated oven for 1 hour and 45 minutes.

At this point if you want to add the kielbasa and hot dogs toss them in and give them a good poke with a fork to let them steam and cover with some of the sauerkraut.

Either way, it needs to cook for another 45 minutes. Serve with mashed potatoes.

* If the sauerkraut seems to be drying out add more water a little bit at a time.