1In a Dutch oven, cook ribs in water until tender, about 1 1/2 hours. Skim off foam. Remove ribs from broth, strain broth and skim fat
2Return broth to the heat. Add the potatoes, carrots, salt and pepper, simmer until vegetables are tender. Remove meat from bones and add to broth with the sauerkraut and sausage
3Meanwhile, cook bacon until crisp, remove to paper towels to drain. discard all but 1 tablespoon of the drippings. Cook onion in drippings until tender. Add to soup, cook 20-30 minutes longer. Ladle into bowls. Garnish with bacon.