Spare ribs stewed with sauerkraut

Ingredients:

• 1 piece of pork rib (cut into individual ribs)
• 6 medium white potatoes, quartered
• 450 gr. sauerkraut
• 2 tbsp. vegetable or olive oil
• Salt and ground black pepper
• 1 medium onion, chopped
• 1/2 cup white wine (optional, can be replaced with water or broth)
• Sprigs of parsley for decoration

Preparation:

1. Place a frying pan over medium-high heat and heat the vegetable oil in it.
   
   This dish can also be cooked in the oven at 160 - 180°C for the same amount of time.
   
   Season the ribs with salt and pepper. Place them in a single layer in the roasting pan, meat side down, and brown. Transfer to a platter. Add the onion and cook until soft, scraping up any browned bits left over from the ribs. Add the potatoes.
2. Return the ribs to the roasting pan and top with the sauerkraut. Pour in the wine. Cover the roasting pan with a lid and reduce the heat. Simmer for 2-3 hours until the ribs are tender.
   
   If at any point in cooking the dish becomes too dry, add a little chicken broth or water.
   
   Serve garnished with parsley sprigs.