Sqwertz > wrote:
> On Tue, 17 Jan 2012 13:52:52 -0800 (PST), Library wrote:
>
>> But I do them in a big ole' pot of saurkraut. Sometimes I put a
>> Kassler or two in there, along with pig tails.
>
> What a waste of pork ribs. Use butt, picnic, or country [style] rib
> for pork and kraut. Baby backs or pork spares get to messay, all
> falling off the bones (long slow cooking so the potatoes and meat get
> slightly sour)
>
> -sw

Well, I used spares last batch. Could have used country, but maybe the
bones add something. You can also use chops.....

Greg