Spareribs And Sauerkraut

Oxmoor House
4 to 6 servings


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4 to 4 1/2 pounds pork spareribs
3 tablespoons shortening, melted
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 medium onion, sliced
2 stalks celery, coarsely chopped
1 (28-ounce) can shredded sauerkraut, undrained
1 teaspoon caraway seeds
1 teaspoon sugar


Have butcher cut rib section lengthwise into serving pieces. Brown spare ribs slightly on both sides in shortening in a large skillet over medium heat. Drain well.

Sprinkle ribs on both sides with salt and pepper. Place ribs in a large Dutch oven; add water to cover, onion, and celery. Cover and cook over low heat 1 1/2 hours or until ribs are tender. Drain well.

Place sauerkraut , caraway seeds, and sugar in bottom of Dutch oven; stir well. Place ribs over sauerkraut; cover and cook over low heat 30 minutes. To serve, arrange sauerkraut on a serving platter, and place ribs over top.

Created date

February 2010