I wish I could find the source of this recipe because I remember the sauerkraut was really tasty. I think this might have been one of Todd's inventions.
As you can see from the picture, the country ribs were pan-fried, and we might have even brined them before they were cooked. The sauerkraut was store-bought but rinsed and enhanced - I can see juniper berries, at the very least, onions, and I think the liquid was buttermilk (which is why it broke a little in the picture). I'll ask Todd if he remembers the details so he can add them here.