Deanell Tacha, chief judge of the 10th Circuit Court of Appeals, steps away from the bench and into the kitchen this week on “Jayni’s Kitchen.” Host Jayni Carey and Tacha will prepare several dishes, including the recipe below.

A new show airs at 6:30 p.m. Tuesday each week on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. and 10:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.

Choucroute Garni

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1 pound bacon, chopped

1 lean slice ham, chopped

1 large red onion, sliced

3 pounds pork spareribs or baby back ribs, cut into 4-rib sections

5 smoked pork chops, thick cut

2 32-ounce bags sauerkraut, well-rinsed and drained

3 Jonathan apples (or other tart apples), peeled, cored and sliced into thick slices

2 to 3 tablespoons brown sugar

6 to 10 whole cloves

4 juniper berries, crushed

4 garlic cloves, minced

1 bay leaf

generous sprinkling ground black pepper

dash allspice

1 3/4 cups good quality Liebfraumilch, Gewurztraminer or other Rhine wine

your choice of pre-cooked sausages: bratwurst, knackwurst, thuringer, saucisson or hot dogs

hot or sweet mustard

boiled potatoes (or caraway noodles)

In a large, heavy Dutch oven, fry the bacon and onion together until the bacon is crisp and onion begins to soften. Drain off excess fat. Add the ribs and pork chops.

In a large bowl combine the sauerkraut, apples, brown sugar, cloves, juniper berries, garlic, bay leaf, black pepper and allspice. Pour the sauerkraut mixture over the meats in the Dutch oven. Pour the wine over the mixture.

Cover and bake at 375 degrees for at least 2 1/2 hours, or until the meats are tender. (You also can reduce the cooking temperature and cook for a longer period of time.) During the last hour of cooking add any combination of your favorite sausages.

Serve Choucroute Garni on a large platter with hot or sweet mustard and boiled potatoes (or caraway noodles). A dark peasant bread and a green salad go with this meal. Serves 10 or more.