- 2 pounds pork spareribs
- 64 ounces sauerkraut (rinsed and drained)
- 8 juniper berries
- 2 onions (large, peeled and thickly sliced)
- 2 green apples (tart, cored and wedged)
- 1/4 cup brown sugar
- Evenly layer ingredients into a large stew pot or Dutch oven in this order: Sauerkraut, juniper berries, onion, apples, brown sugar and ribs. Bring to a boil, lower heat, cover and simmer gently for 2-3 hours, until ribs are very tender.