Pork ribs are delectable. Delightful. Deviously delicious. I like to put them in the slow cooker for hours with a rub and eat them with copious amounts of barbecue sauce. Grill them. Bake them. But soup them? hmmmm... THAT'S IT! Reminiscent of ye olde "Pork Chops with Apple-Wine Reduction", this soup packs a hearty meaty sweetness. The flavor is
Sauerkraut is in my heritage. My grandmother on my mother's side was German but born here in the USA; she made home-grown sauerkraut with cabbages from her garden. My other grandmother is Polish. Her mother (we called her Babka) used to point at us with her crooked finger and say "let me tell you a-something." She was pretty scary. She lived to be 94 years old. The remedy she used for pinworm and roundworm overgrowth in the body was sauerkraut juice, and that was like 100 years ago! Only now is science discovering the healing properties in what was once considered pointless, pungent, peasant food. My recipe is garlicky and delicious. 