ROAST PORK AND SAUERKRAUT GEORGETOWN HOUSE In the Georgetown House where I lived in Washington, D.C. for many years, several of us would gather frequently for somebody else to cook for us. When it was my turn, I often prepared this dish because absolutely everyone loved sauerkraut! There usually was nothing left!! Now I continue the tradition with my husband, friends and neighbors---and again there are no leftovers! Suggested Wine: Johannisberger or Niersteiner Serve with mashed potatoes and warm rye bread 1 5-6 pound Pork Rib Roast, small lean end Salt, Pepper and Garlic Powder 2 packages fresh Sauerkraut (32 oz.each) -- rinsed and drained 1 cup finely chopped Onion 1 teaspoon Caraway seed 1 teaspoon Celery Seed 1/2 teaspoon Salt 1/4 teaspoon Coarse-ground black pepper 1/3 cup packed Light Brown Sugar 1 cup Dry White wine Fresh Parsley Sprigs (optional) Preheat oven to 425 degrees F. Rub roast all over with salt, pepper and garlic powder; place fatty-side up on rack in roasting pan. Roast at least 20 minutes or until beginning to brown and sizzle. Meanwhile, in a large bowl, combine remaining ingredients; mix well. Remove roast from oven; lower oven temperature to 300 degrees F. Lift roast out to a platter; remove the rack from pan. Using a bulb baster, remove all but 2 tablespoons fat from bottom of pan; replace roast in bottom of pan. Spoon sauerkraut mixture around roast; mix with pan drippings. Roast 30-35 minutes per pound, basting frequently with pan juices (add more wine if mixture becomes too dry). Let stand 15 minutes before carving. To serve, place roast on a serving platter and arrange sauerkraut around the roast. Drizzle with pan juices; garnish with parsley if desired. Copyright © 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved