4 slices bacon
2 onions
1 lb. carrots
Salt & pepper
2 lbs. sauerkraut
1 1/2 c. beer
1 c. chicken stock or canned broth
3 lbs. spareribs

Heat oven to 325 degrees. Cut bacon into 1" pieces. Chop onions. Peel and slice carrots. Cook bacon in a Dutch oven until crisp. Remove with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons fat. Add onions, 1/2 teaspoon salt and 1/4 teaspoon pepper to the pan and cook until softened, about 2 minutes. Add carrots and cook 5 minutes. Drain sauerkraut and add with beer and stock. Bring to a boil on top of the stove, cover and cook in the oven 2 hours, stirring occasionally. Cut ribs into serving pieces and sprinkle with salt and pepper. Bury ribs in the sauerkraut and continue cooking until meat is tender, about 2 hours.