Cut pork into 1 1/2-inch cubes and ribs into 2-inch sections. Place pork and ribs in a very large skillet over low heat. Increase heat and brown on all sides.
Meanwhile, combine onions, garlic, caraway seeds, celery seeds, salt, and broth and add to meat. Bring to a boil over high heat and then reduce heat and simmer covered for 1 hour.
Now add the sauerkraut and mix well. Continue simmering for 3/4 hour. Remove from heat and allow to cool for a few minutes, then add the sour cream. When well mixed, return to low heat to warm the ingredients. Do not boil.
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