2 - 2 1/2 pounds pork country-style ribs (4 ribs)
3 large tart apples, cored and cut into wedges (about 6 cups)
1 16 ounce can sauerkraut, rinsed and drained
2 cups shredded red cabbage
1 cup chopped onion
1/4 cup chicken broth
1/4 cup packed brown sugar
1/2 teaspoon caraway seed
1/4 teaspoon salt
1/4 teaspoon ground nutmeg or allspice
1/8 teaspoon pepper
dash ground cloves
Arrange ribs in a single layer in a shallow roasting pan. Broil 5 to 6 inches from heat for 20 minutes, turning frequently or until browned. Drain well.
Meanwhile, in a 3-quart rectangular baking dish combine apples, sauerkraut, cabbage, onion, broth, brown sugar, caraway seed, salt, nutmeg, pepper, and cloves. Season ribs with additional salt and pepper, if desired. Place ribs on top of sauerkraut mixture, pushing ribs down into the mixture. Cover tightly with foil.
Bake in a 325 degree F oven for 1 to 1-1/2 hours or until meat is tender. Remover from oven. Serve immediately or cool slightly. Divide mixture into two 1-1/2- or 2-quart rectangular baking dishes.
Cover the dishes with foil; chill for at least 2 hours or up to 24 hours.
When ready to serve, reheat, covered, in a 350 degree F oven for 30 to 35 minutes or until hot. Spoon juices over ribs. Serve with a slotted spoon. Makes 4 servings.
Per Serving: cal. (kcal) 536, Fat, total (g) 31, chol. (mg) 119, sat. fat (g) 12, carb. (g) 35, fiber (g) 7, pro. (g) 31, vit. A (RE) 10.3, vit. C (mg) 39.56, sodium (mg) 1062, calcium (mg) 100.97, iron (mg) 5.22, Percent Daily Values are based on a 2,000 calorie diet