Sauerkraut and Pork

I grew up with my mom making the best pork and sauerkraut.  She had a knack for making the darkest, best sauerkraut.  Mine would never turn out as good as hers, no matter how many times I tried.  So instead of trying harder, I took the easy way out and changed it up a bit. This doesn't turn out as dark or as delicious as hers, but that is a memory that I get to cherish and never forget.  I won't hold myself to that old standard, but make new food memories.
This is different in that you make it with ribs and you cook it in a Dutch oven.  Add a bit of apple sauce and mash up some potatoes and it makes for a good comfort meal.

Sauerkraut and Pork

4 lbs country style Pork ribs
2 TBSP canola oil
3 cups (no sugar added) applesauce
2 pkg sauerkraut (32oz each)
2  medium yellow onions, peeled and quartered
Chicken broth, as needed

Salt and pepper, to taste
1lb pkg kielbasa , cut into pieces


Preheat oven to 325. Lightly season the pork with salt and pepper.
Pour the oil into a Dutch oven and heat over a medium high heat.  Brown the pork in small batches until nicely seared.  When it is brown, transfer to a clean plate while searing the rest.  When all the pork is done, turn off the heat and deglaze the pan by adding the applesauce and stirring up all of the browned bits. Drain some (about half) of the juice from the sauerkraut. Add the remaining juice and sauerkraut to the applesauce. Stir until combined.
Arrange the pork on top of the mixture in the Dutch oven.  Try to keep it on top and not submerged.
Place the onion quarters on top of the pork.
Cover and bake for an hour and a half.  Check to see if there is enough liquid.  If the top is starting to look dry, ass some chicken broth.  Be sure that the sauerkraut is just below the liquid.
Cover and cook for another hour.
Uncover and add the kielbasa pieces to the top, and cook uncovered for another 30 minutes.
Be sure to make plenty of mashed potatoes during this last phase of cooking.

To serve, pile a large mound of mashed potatoes on a plate, spoon a bunch of sauerkraut on top, add a piece or two of the tender pork and a few slices of onion.