Remove the membrane from the baby back ribs and trim excess fat.

Rinse the ribs under cold water and pat them dry.

Season the ribs with garlic powder, salt, and pepper.

Place the ribs on a rack in a baking pan.

Bake in a preheated oven at 400 degrees Fahrenheit for 40 minutes, or until browned.

Slice the kielbasa into 3-inch pieces and slice each piece lengthwise.

Alternatively, cut the bratwursts in half crosswise then slice them lengthwise.

Spray a large skillet with vegetable oil.

Brown the cut side of the meat slices in the skillet over medium heat until lightly browned.

Remove the meat from the skillet and set aside.

Cut the baked ribs into single rib portions.

Place the ribs into an 8-quart stockpot.

Cut off any fat from the smoked pork chops and place into the stockpot.

Add the bay leaf and peppercorns to the stockpot.

Add the prepared kielbasa or bratwurst, undrained sauerkraut, and water to the stockpot.

Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 1 hour.

Remove the bay leaf and peppercorns from the pot before serving.

Peel the potatoes and boil in salted water until fork-tender.

Cut the meat from the smoked pork chops into bite-sized pieces and return to the pot.

Serve the pork and sauerkraut with boiled potatoes.

Smash the potatoes on the plate with a fork and add butter.

Top the potatoes with some kraut and kraut juice.

Place some meat on the vacant side of the plate.

Refrigerate any leftover pork and kraut in a sealable plastic storage bag.

Reserve and refrigerate any leftover potatoes in a sealable plastic storage bag for making potato pancakes.