Sauerkraut Spareribs - cooking recipe

Ingredients

1 large can sauerkraut
3 or 4 medium sized potatoes, peeled
1 c. water
1 c. barbecue sauce or less
2 or more lb. spareribs
12 oz. skinless, boneless chicken breasts
1/2 c. sliced green onion
2 garlic cloves, minced
2 Tbsp. rice vinegar or white vinegar
2 Tbsp. reduced-sodium soy sauce
1 Tbsp. olive oil or cooking oil
1/2 tsp. crushed red pepper or 1/4 tsp. ground red pepper
1/4 tsp. black pepper
1 Tbsp. olive oil or cooking oil
1 Tbsp. cornstarch
1 (16 oz.) 12-inch Italian bread shell (Boboli brand)
1/2 c. shredded Monterey Jack cheese
1/2 c. shredded Mozzarella cheese
2 Tbsp. pine nuts or sliced almonds

Preparation

Rinse chicken; pat dry with paper towels.
Cut chicken into 1/2-inch pieces.
In a large bowl, combine half of the green onion, the minced garlic, vinegar, soy sauce, the first tablespoon oil and the red and black peppers.
Add the chicken pieces; stir to coat.
Let stand 30 minutes at room temperature.
Drain, reserving marinade.