Spareribs And Sauerkraut

Recipe from Oxmoor House

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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


  1. 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.
  2. 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.
  3. 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.
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