Makes 8-16 servings.

Qty	Item
1	49 1/2 oz. can chicken stock or equivalent in fresh stock
2 jars	sauerkraut
1/4 cup	cubed salt pork (1/4" cubes)
2 TBSP	flour
1 pound	pork spare-ribs, cleaned and cut into pieces
Salt and pepper to taste

Directions:

1. Pour entire can of chicken stock/broth (do not use bullion - it's too salty) and both jars of sauerkraut (juice and kraut). Heat on medium heat.
2. While kraut and broth are cooking, cut and clean the pork ribs and add them to the pot.
3. Cook approximately 45 minutes.
4. Place cubed salt port in a frying pan. Brown on medium heat until pieces are golden brown and the pork fat has been rendered to a liquid. Remove salt pork cubes with a slotted spoon onto a plate lined with paper towels to drain.
5. Add the flour to the fry pan to form a roux. Cook the mixture for 2-3 minutes.
6. Add the roux to the kraut/stock mixture, stirring to combine. Turn heat down to a simmer.
7. Let mixture simmer for 15-20 minutes.

Prior to serving, add the drained cooked salt pork cubes. Serve plain or over mashed potatoes. Great reheated!

---

Copyright © 2000 by Barbara Shively. All rights reserved.