Choucroute Garnie

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1/3 cup kosher salt, plus more for seasoning

2 tablespoons light brown sugar

3 pounds pork back ribs or baby back ribs, cut into 3 sections

6 pounds sauerkraut (in plastic bags), drained

1/4 cup duck or goose fat or peanut oil

1 large onion, coarsely chopped

4 large garlic cloves, coarsely chopped

20 juniper berries

3 large bay leaves

1/2 teaspoon caraway seeds

1 teaspoon freshly ground black pepper

3 cups chicken stock

1 1/2 cups Riesling or Pinot Gris

2 pounds Polish kielbasa, skinned and cut into 2-inch pieces

10 skinless hot dogs

One 2-pound piece of boneless boiled ham (3 to 4 inches wide), sliced 1/4 inch thick

2 pounds medium potatoes (about 10), peeled

Assorted mustards, for serving

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