Instructions: Boil ribs until done, about 15 to 20 minutes. Season ribs with salt and pepper. Combine sauerkraut with caraway seeds in roasting pan. Lay string, long enough to overlap ribs and tie, on top of sauerkraut. Place a layer of ribs on top ofEstring and sauerkraut. Stuff with dressing/stuffing. Place remaining ribs on top of dressing/stuffing (see below). Tie with string. Bake, covered, at 400 to 450Edegrees 2 1/2 to 3 1/2 hours.EServe withEBlack Eyed Peas, Mashed Potatoes, Gravy, and Cranberry Sauce.

Dressing/Stuffing:
1 large loaf of bread, cubed
2 lb. sausage (get really good tasting sausage for this)

1 qt. diced celery
1 c. diced onion (heaping)

1EEtbsp. salt
1/2 tsp. pepper
1 tsp. sage (or to taste)

4 eggs, beaten
2 handfuls parsley, cut fine
1 1/2-2 c. canned chicken broth (or homemade)

Cook celery and onion separately in small amount of butter and cool. Fry sausage lightly (barely golden brown), breaking into small pieces. Drain and cool. Blend bread with seasonings. When meat and vegetables are cool, blend with bread cubes. Add eggs to bread mixture. Add parsley and mix well. Add broth.E

Barb Says: My family has a tradition to serve both sides of the family. My Dads family is German and my Moms is Southern Irish. We always have this on New Years Day. We always have to have atleast a tablespoon of sauerkraut for the German tradition and a tablespoon of black eyed peas for the Southern tradition to bring in the New Year right!

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