My favorite recipe is as follows - and you can put the whole shebang in a crock pot and let it go all day on low, put it all in a large cast iron pot and let it braise away in the oven for 2-3 hours at 325F - or put it in the pressure cooker for an even shorter period of time.
3 1/2 lbs. country-style pork ribs - you can brown them in a little oil if you want
1 1/2 t. caraway seed - opt. if you like it
5-6 medium potatoes, peeled and halved
5-6 carrots, cut into 2-inch pieces
1/4 cup brown sugar, packed
1/4 cup chopped onion
1-2 cloves garlic, minced
1 jar (32 oz.) or 1 bag sauerkraut, drained, reserve liquid
1 t. salt
fresh ground pepper
1/2 to 1 t. thyme
apple juice, water
Stir together the caraway seed, brown sugar, onion, garlic and sauerkraut.
Pressure cooker: layer ribs on bottom, then sauerkraut mixture, potatoes and carrots. Season with salt, pepper, thyme. Measure reserved liquid and add water or apple juice to measure 1 cup. Pour into cooker, cover and cook per manufacturer's directions for about 20 minutes. Let pressure release naturally. ***MAKE SURE YOUR COOKER IS NO MORE THAN 2/3 FULL! *** I have a 4 Qt. cooker so I make only about 1/2 of this recipe.
Crock Pot: put potatoes and carrots in pot first, add in ribs, then put in sauerkraut mixture. Add the seasonings then add in the 1 cup liquid, cover, cook on low 8-10 hours.
Oven baking: put ribs in large covered braising pan first, then scatter in potatoes and onions, add sauerkraut mixture, then seasonings, then liquid. Cover pan tightly with lid or foil. Bake at 325 for 2-3 hours.
Optional: you can add a chopped up tart apple to the mix of vegetables if you want.
This is a sort of my own recipe, and it's pretty good if I do say so myself.