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| SAUERKRAUT AND SPARE RIBS | |
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1 package of fresh spareribs (about 4 lb) 1 to 2 cans Sauerkraut, drained 1 to 2 onions sliced, but not diced Cut spareribs allowing for (2 ribs) each. Rinse and put into large soup kettle with cold water. (Put water level past meat) Cook on High to boil. Skim off Foam. Turn down to Medium heat. Salt and pepper to taste (much like you would do potatoes). With a little sprinkle Add Garlic salt or powder, Poultry Seasoning if you like. Add onions. Cook on Medium to low. Add drained Sauerkraut. Cook on low just so its bubbling a little for about 1 ½ hours. If you cook with a cover on, then cook on simmer. Submitted by: Kathy Kopczynski | |
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recipe reviews #23416
Mary (Oklahoma) says:
Tried it adding a some caroway seeds.
#55532
Vern Beard (Texas) says:
The most perfect way to prepare sauerkraut and ribs is to keep it simple! My mother used to prepare almost this very same way when I was a child. It was one of our family's favorite winter dish. Then it became one of my children's favorite dish. Some 54 years later, we still love this dish! We ALWAYS have candied yams and cornbread with the dish so no ther seasoning needs to be added to dilute strength of sauerkraut.
#113729
Ellen (Maryland) says:
I added potatoes for the last 1/2 hr so they could absorb the flavor of the sauerkraut and onions. Just like my Mom always made it. Delicious!!
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