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Spareribs and Sauerkraut Recipe

Ingredients
  • 3 pounds spareribs
  • 2 tablespoons fat or oil
  • 2 sliced, peeled large onions
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup boiling water
  • 1 quart sauerkraut
  • 1/4 teaspoon caraway seed
  • 1 peeled, cored grated apple (optional)
Directions
Sauté spareribs in fat (adjust amount to fat on meat) in Dutch oven until brown on all sides. Add onion; sauté until tender. Sprinkle with salt and pepper. Add water; cover and simmer 1 hour. Move spareribs to side of Dutch oven. Place rest of ingredients on other side. Cook, covered 20 minutes. Season to taste.

To serve, lift sauerkraut from liquid and arrange on one end of platter. Place spareribs on other end. Makes 4 generous servings.

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