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Country-Style Pork Ribs for the Dutch Oven

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“Tender, juicy, melt in your mouth pork ribs, sauerkraut, potatoes... a meal fit for the heartiest of appetites and easy enough for the first-time dutch oven user.”
READY IN:
2hrs 45mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Place ribs in 6 quart or larger dutch oven with enough water to cover. Stir in garlic powder. Cover and heat to boiling. Reduce heat and cook, covered, for 1 1/2 hours.
  2. Skim foam from top. Add potatoes and onions. Cover and cook over medium-low heat for 45 minutes.
  3. Add sausage, sauerkraut (for 6 quart use 1 lb sauerkraut, can increase to 2 lb if you have a 9.5Qt dutch oven), carrots, salt and pepper. Cook, covered, 15-20 minutes (until carrots are tender-crisp).
  4. Stir in chard (may substitute Bok-Choy, mustard greens, beet greens -- ). Cover and let stand for 5 minutes.
  5. Serve in large soup bowls.

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