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Simply by tossing pork ribs, sauerkraut and potatoes into a pot, you can create tender, German-style comfort food. It's all in the braising, which turns less-tender cuts of pork into fall-off-the-bone ...

The sauerkraut will keep for several months in a covered jar in the refrigerator, ready to pile onto brats and simmer with ...

Want some luck in 2025? Here in central Pennsylvania, it’s a tradition to eat pork and sauerkraut on New Year’s Day. Germans, who migrated to the states brought along the recipes, and believed eating ...

Kick off summer with these dry-rubbed baby back pork ribs. The key to this recipe is a heady rub that does not skimp in the flavor department. It’s an evolution of a dry spice rub I was inspired by ...