1 2-pound package of refrigerated Silver Floss sauerkraut, drained and rinsed
* (reserve 1 cup sauerkraut juice)
8 juniper berries
2 large onions, peeled and thickly sliced
2 tart green apples, cored and wedged
1/4 cup brown sugar
Cut ribs to fit large stew pot of Dutch oven. Evenly layer ingredients in this order: Sauerkraut, juniper berries, onion, apples, brown sugar and ribs. Bring to a boil, lower heat, cover and simmer gently for 2-3 hours, until ribs are very tender.