adele's authentic german sauerkraut sundae

How To Make adele's authentic german sauerkraut sundae

• Step 1
  Start this recipe no later than mid-morning in order for it to be finished by suppertime. Pour one can of sauerkraut - juice and all - into your large slow cooker.
• Step 2
  Do NOT trim the fat from the country pork ribs. Place the ribs in the slow cooker on top of the sauerkraut.
• Step 3
  Pour in the second can - juice and all - cover, and turn the slow cooker on low.
• Step 4
  Check periodically throughout the day to see if water should be added. You don't want it to be too soupy, but neither should it be completely dry.
• Step 5
  When it has been cooking several hours and the pork is no longer pink (throughout) you can take a taste periodically to see if the sharp flavor of the sauerkraut is mellowing. It takes time. Lots of time. As you approach suppertime, you may want to turn the slow cooker to high, to give it that extra boost. But don't let it get too dry.
• Step 6
  Prepare the mashed potatoes to be done just as meal time approaches. Make them as flavorful (with butter, salt, etc.) as you usually do when serving it as a side.
• Step 7
  Place a big mound of mashed potatoes in the middle of your prettiest china plates. Dent the middle in with a big spoon, and fill it with juicy, flavorful sauerkraut until it's running down the sides.
• Step 8
  Most of the meat will have fallen off the bone. Place a generous amount of meat on each plate. Be prepared to hear lots of "oohs" and "ahs". And requests for your recipe. SO GUT!
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