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Country Ribs with Sauerkraut
3 lb Country-style pork ribs
1 tb Garlic powder
2 1/2 lb Russet potatoes, peeled and quartered
2 lg Onions, quartered
1 lb Polish Kielbasa sausage, sliced 1/2 inch thick
2 Jars (1 pound) sauerkraut, rinsed and drained
1 pk (1 pound) frozen baby carrots
1 1//2 ts salt
1/2 ts Pepper
3/4 lb Swiss chard, shredded
Place ribs in a 6 qt Dutch oven or large pot with enough water to cover. Stir in garlic powder. Cover and heat to boiling. Reduce heat to medium and cook , covered, 1 1/2 hrs. Skim foam from top.
Add potatoes and onions. Cover and cook over medium-low heat 45 minutes.
Add sausage, sauerkraut, carrots, salt and pepper. Cook, covered, 15 minutes.
Stir in chard; cover and let stand 5 minutes. Serve in soup bowls.