Help?!?!?!?!?! (lots of spareribs)

CHOUCROUTE ALSACIENNE
Recipe by Wendy Hufnagel

I like to make this to take along to large parties. There are seldom any leftovers, but if there's the least little bit, my friend, Bud, pirates them away! He loves the stuff. I usually prepare it in one of those large graniteware covered oven roasters. You know the way I cook...I'll list the ingredients, but not quantities unless approximation. It can also be tailored to what cuts of meat you like.

Fresh Sauerkraut
Onions
Garlic
1# thick sliced Bacon
juniper berries
bay leaves
kosher salt
pepper
white wine or water or a combination
(I use mostly wine, but not totally...gotta save some for the cook) pork chops countrystyle Pork Ribs (I like the meaty ones) fresh bratwurst knockwurst German frankfurters Potatoes (I use Yukon Gold) Granny Smith apple butter beer (save some of that for the cook too!)

Preheat oven to 400
I prepare the brats as I have previously posted to the list, which is: In a heavy saucepan over medium heat, melt butter and add 1 onion, sliced vertically into crescents. Sauté until union is translucent. Add beer and bring to boil. Add brats and parboil until gray, but not necessarily cooked through entirely. Grill lightly on the grill...get some nice char marks going. The grilling isn't absolutely necessary, but I do think it imparts a great flavor and gives the outside of the brat better texture. Drain the sauerkraut...you can wash it if you like, but I like the extra bite and sourness, so I don't. Squeeze most of the moisture out of it.

Place a layer of sauerkraut in the bottom of the roaster.
Grate a little potato over it...don't even bother to peel...it just helps dilute the kraut a little. Add some of the onions from the brat parboiling an! d some raw onion too. Add some slices of Granny Smith apple, some cloves of garlic, kosher salt and pepper to taste. Toss in some juniper berries (I probably use @ 6-8 per layer) and a couple of bay leaves.

Layer with a selection of the meats (NOT including the bacon)...i.e., some ribs, some chops, some brats, some knockwurst, some frankfurters. Repeat layers as indicated, ending with a top layer of kraut. Lattice all of the bacon on top, spacing evenly. Pour over the juice from the brats. Add enough additional wine and or water, not to the top, but just so you can see it when you tilt the roaster a little.

Cover and bake for three hours, or longer (you really can't overcook it). Remove cover and continue baking until the bacon is nicely browned. It should be moist, but not overly liquid.

If it is otherwise done but still has too much liquid, you can siphon off the extra with a baster. If it gets too dry while baking, ! add more wine. By now, the aroma in your kitchen will be killing you and drawing in passersby.

To serve, you can transfer to a large platter and arrange attractively, but when I take this to a party or serve it while entertaining, I usually just put the roaster out with several serving tools...tongs, serving spoon, etc. Of course, the bay leaves and juniper berries are Not meant to be eaten, so either remove (if you platter it) or warn your guests. Everything else is fair game!

I accompany it with a selection of artisanal breads... crusty French or sourdough, a good dark German rye, and an assortment of mustards... Creole, Bavarian, etc.