You can use pork spareribs, but I've found the meaty, country-style ribs take up less room and are easier to eat. And some people like anise with saurkraut; we don't, but add it if you do. Serve with egg noodles if desired.
Preheat oven to 300 degrees F.
4 country-style pork ribs
1 1/2 lbs fresh saurkraut (from the refrigerated section, not canned)
Heat oil in large, oven-proof kettle or dutch oven over high heat. Place seasoned ribs in hot oil and sear until thoroughly crusted, 5-7 minutes per side. Remove ribs from kettle and set aside. Remove kettle from heat.
Place saurkraut in strainer in sink, drain and rinse thoroughly. Put drained saurkraut and all remaining ingredients in a large bowl and toss with hands to mix completely. Place half of mixed vegetables in bottom of kettle, layer seared ribs over vegetables (in single layer if you have room), then place remaining vegetables over ribs. Cover and heat over medium flame until simmering, then move covered kettle immediately to preheated oven. Bake 2 1/2 to 3 hours, until cabbage and other vegetables are thoroughly softened. After about 2 hours the aroma coming from your oven will start saying, "I'm done!" Give it at least another half hour after that.
Remove from oven, uncover, and let settle 15 minutes before serving.