Kassler ribs with Dutch cream potatoes and sauerkraut - 9Kitchen

Ingredients

• 18 small Dutch cream potatoes, scrubbed
• 1½ tbsp vegetable oil
• 6 Kassler ribs, at room temperature (see note)
• 55 gm (¼ cup) brown sugar
• 60 ml (¼ cup) orange juice
• To serve: stone-ground mustard (see note)
• 20 gm butter
• 12 golden shallots
• 180 ml (¾ cup) white wine
• 6 juniper berries
• 2 bay leaves
• 600 gm sauerkraut (see note)