2 lbs. pork spareribs
4 c. water
1 tsp. salt
6 bay leaves
1 onion, chopped
3 tbsp. dehydrated vegetable flakes
2 cans (1 lb. 12 oz.) sauerkraut, drained
2 c. saki
2 tsp. MSG
1 to 3 tsp. caraway seeds

Place spareribs in water, salt lightly and add 3 of the bay leaves, the onion and dehydrated vegetables. Bring to a boil, then turn down to simmer for several hours or until meat is beginning to be tender but no where near the stage of falling off the bones.

About 2 hours before you plan on eating, remove pork from broth and skim fat off broth, reserve liquid. In a large pan, combine sauerkraut, saki, MSG, the other 3 bay leaves, the caraway and 3 cups of the pork broth. Lay spareribs on top, cover pan and cook on very low heat for 2 more hours. Serve with French bread.