german-style pork country "ribs," IP

package of ribs

salt and pepper

2 tbsp of oil

onion

1 quart of sauerkraut, with juice

1 cup liquid [me: broth, white wine, ½ apple juice & ½ acv]

1½ tablespoons packed brown sugar

2 tsp caraway seeds (optional)

dumplings or potatoes

Season ribs with salt and pepper.

Brown them using the saute function in 2 tbsp of oil, in batches.

sauté onion.

Cover with 1 quart of sauerkraut, with juice.

Sprinkle with 1½ tablespoons packed brown sugar and 2 tsp caraway seeds (optional). Add 1 cup liquid.

Cover, close valve and pressure cook on High for 20 minutes. Then do a quick release.

Serve with a dumplings or potatoes.

see 2nd picture for cut of meat

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