Don't diss the sauerkraut: It may be a hot dog staple, but it's more versatile than you think.
Courtesy of Edward Lee
May 22, 2014 Chef Edward Lee was introduced to sauerkraut by New York City's hot dog carts. But when he tried his mother-in-law's recipe, he knew it deserved a better pairing: five-spice-rubbed pork ribs.
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