German-esque Recipe from Hausfrau

Good morning, ladies! Hope you all are having an excellent Friday. I thought I would stop in and share a recipe that I love to cook up this time of year. Judging from the states that many of you come from, I think it's safe to say that there are quite a few of you who, like me, have some sort of German heritage down the line. You know, those relatives with the last name bearing a consonant to vowel ratio of about 80:1. While I am mainly of Western European descent (see Braveheart for references), that German gene is so damn potent! Here is a recipe that totally rocks and is super easy. Warning: it does contain sauerkraut. However, my sister, who somehow has managed to misplace her German section of genes, HATES sauerkraut in any of its forms, save for this one. It is actually quite good and can get you through any longings you may have for the fare of Strassenfest, Oktoberfest, Wurstfest, or any of the other FESTS solely created by Germans for the purposes of downing beer and raising cholesterol levels. So, here we go:

Sauerkraut and Ribs

1 32 oz bag of Flanagan Krrrrisp Kraut (usually found by refrigerated pickles in meat section)
1 can french onion soup
1/4 cup brown sugar
2 pounds country style pork ribs boned and trimmed (I buy them this way)

Preheat oven to 350. Place ribs on bottom of 9x13 baking dish. Top with the drained sauerkraut. Sprinkle the brown sugar over the sauerkraut. Pour the undiluted soup over the top of all. Cover with aluminum foil and bake 3-4 hours or until tender. Remove foil during last 1/2 hour for browning.

I LOVE THE SMELL OF THIS BAKING!!! Reminds me of my grandma's house...