Spareribs And Sauerkraut

recipe

Yield:

4 to 6 servings

Recipe from

Oxmoor House

Ingredients

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

Preparation

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.

Note:

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
My Notes

Only you will be able to view, print, and edit this note.

Add Note