Country-Style Pork Ribs For The Dutch Oven - cooking recipe

Ingredients

3 lbs country-style pork ribs
1 tablespoon garlic powder
2 1/2 lbs russet potatoes, peeled and quartered
2 large onions, quartered
1 lb polska kielbasa, sliced into 1/2 inch coins
2 lbs sauerkraut, drained and rinsed (1lb if 6 Qt dutch oven)
1 lb baby carrots
2 teaspoons salt
1/2 teaspoon pepper
3/4 lb swiss chard, shredded

Preparation

Place ribs in 6 quart or larger dutch oven with enough water to cover. Stir in garlic powder. Cover and heat to boiling. Reduce heat and cook, covered, for 1 1/2 hours.
Skim foam from top. Add potatoes and onions. Cover and cook over medium-low heat for 45 minutes.
Add sausage, sauerkraut (for 6 quart use 1 lb sauerkraut, can increase to 2 lb if you have a 9.5Qt dutch oven), carrots, salt and pepper. Cook, covered, 15-20 minutes (until carrots are tender-crisp).
Stir in chard (may substitute Bok-Choy, mustard greens, beet greens -- ). Cover and let stand for 5 minutes.
Serve in large soup bowls.