Recently I was driving when I heard a recipe on the radio. It went something like, “These are the best ribs ever, it’s an old family recipe and the ribs are cooked in sauerkraut for 4 hours”. I was doubtful but intrigued. So, I made the recipe and I made it again and again until I got it just right. The ribs don’t need 4 hours for the meat to fall off the bone, but all that cooking time allows the sauerkraut to caramelize and intensify in flavor.