2 pounds sauerkraut plus reserved juice
3 teaspoons garlic, minced
16 Juniper berries
2 cups white wine
1 tablespoon brown sugar
4 apples, unpeeled and grated
3 Russet potatoes, peeled and grated
3 pounds pork spareribs
1. Cut spareribs into individual portions.
2. Place half the sauerkraut, wine, brown sugar, and juniper berries in a heavy saucepan. Add spareribs. Sprinkle with garlic and apples. Cover completely with remaining sauerkraut.
3. Top with potatoes. Pour a bit of sauerkraut juice in the pot. Cover and simmer for 1 hour over medium-low heat.