I like to make Choucroute Garni, that great Alsatian braised saurkraut dish
with sausages, smoked pork, etc. Recently I added leftover BBQ'd spare ribs,
and the result was a great hit. You put the leftover spare ribs, cut up to
single ribs, into the kraut and braise away. To that you can add Kielbasa,
Nachwurst, Bratwurst[Julia Child used that]. The spare ribs add a hamlike
smokey flavor to the braising liquid that is really tasty. Here's a recipe
for choucroute to which spare ribs were added. They're much better put in
off the grill. The meat completely falls off the bone by the time the dish
is cooked.

CHOUCROUTE GARNI
4-6 Pork spareribs from the grill cut into individual ribs. I
wouldn't use more than six ribs with these proportions
3 Cups Onion, sliced thinly
2 lb Sauerkraut, drained rinsed to the "kraut" taste you like
1/2 lb Carrots, peeled and cut into chunks, added to the dish 40 minutes
before serving
bouquet garni with 3 sprigs chopped parsley, 15 juniper berries, 10
peppercorns, 3 bay leaves, wrapped in cheese cloth and tied.
6 small whole Red potatoes whole and cut at the table.
1-2 lb sausage mix, as above, cut into two inch pieces. If you are using
a precooked sausage, add near the end to just heat it. If you use bratwurst
or something similar, cook it first, by grilling it, or by simmering in
water for 10 minutes. The latter sounds strange; it does leave the sausage
with more moisture in the final dish.
Chicken stock and Dry white wine in 50-50 mix, to cover
everything while braising.
In stock mixture above, simmer the onions for 10 minutes with the tied up
bouquet garni. Place the ribs on the bottom of the pan; cover with kraut;
add enough stock to cover and bring to a simmer on top of the stove. Then
cover and braise in 350F oven about 3-4 hours. This can very greatly,
depending on how much you want to cook your kraut. Add red potatoes, and
carrots 40 minutes before serving time and bring to a simmer. 30 minutes
before serving add the sausages and simmer 30 minutes more. Serve. We
especially love the rib addition, which originally happened more or less by
accident.

Kent