Instructions: In a 6- to 8-quart kettle, cook ribs over medium-high heat until browned on all sides, about 25 minutes. Set ribs aside.

Add vinegar to pan, scrape to loosen browned bits. Add oil, onion, caraway and bay leaves. Cook, stirring, until onion is translucent, about five minutes.

Stir in sauerkraut, cabbage, tomatoes and barley; break up tomatoes with spoon. Return ribs and accumulated juices to pan and pour in broth. Bring to a boil on high heat, cover, reduce heat and simmer until meat pulls easily from bones, 2 1/2 to three hours.

Skim excess fat. Remove bay leaves. Serve hot, or cool, cover and refrigerate up to three days, then reheat.

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