Preheat your oven to 300°F. While it heats, trim any excess fat from the pork ribs using a sharp knife—you want to remove thick fat caps but keep the ribs intact. Measure out the brown sugar and drain all three cans of sauerkraut thoroughly in a colander, pressing gently to remove excess liquid. This prevents the braise from becoming too watery and allows the flavors to concentrate beautifully.

In a large Dutch oven or heavy braising pot, create alternating layers starting with one can of drained sauerkraut as the base. Season the pork ribs generously with kosher salt and freshly cracked pepper, then arrange them over the sauerkraut in a single layer (you may need to cut ribs to fit). Add the second can of sauerkraut over the ribs, then sprinkle half of the brown sugar evenly across the sauerkraut. Repeat with the remaining ribs (seasoned again with salt and pepper), the third can of sauerkraut, and top with the remaining brown sugar. I find freshly grinding the pepper right before seasoning makes a real difference in the final flavor—it's worth the extra minute.

Pour the water into the pot, adding just enough so the liquid reaches about three-quarters of the way up the layered ingredients—this creates a gentle braising environment that renders the pork while keeping it moist. Cover the Dutch oven tightly with its lid and transfer to the preheated 300°F oven. Braise for 2.5 to 3 hours, until the pork is fall-apart tender. For the last 15 to 30 minutes, you can uncover the pot if you'd like a slight glaze to form on top, though this is optional—I prefer to leave it covered the entire time for more tender, succulent meat.

Remove the pot from the oven and carefully skim any excess fat from the top of the braise using a spoon or ladle. The pork should be completely tender and the sauerkraut infused with sweet, savory flavor. Serve directly from the pot or transfer to a serving platter, making sure each portion gets pork, sauerkraut, and some of the braising liquid.