Tender pork with tangy sauerkraut and delicious roasted potatoes.
To begin, pat 2 lbs of country style boneless pork ribs dry with paper towels. Salt and pepper the pork.
In a Dutch oven, heat 2 tablespoons over medium high heat until fairly hot. Place a few of the ribs in the pot and sear until golden brown on each side. Repeat with all of the ribs, placing the browned ones on a dish when they are done.
Meanwhile peel and cut 5 or 6 russet potatoes into large chunks.
When all of the pork ribs are browned, turn off the heat, and pour a cup of white wine into the Dutch oven to deglaze it.
With a wooden spoon, loosen the bits of lovely flavor.
Place the pork back into the Dutch oven.
Place the potatoes on top.
Pour in 2 cups of chicken broth, and then spread 28 ounces of sauerkraut over the top.
Sprinkle on a tablespoon of caraway seeds. Cover and bake for 2 1/2 hours at 325 degrees.
After it has baked, you have a heavenly smelling pot of wonderfulness here!
Transfer it to a serving platter and enjoy!