1 (No. 2 1/2) can sauerkraut, drained (3 1/2 c.)
2 unpared tart apples, slice (optional)
2 tbsp. sugar
2 tsp. caraway seed
3 to 4 lbs. spareribs, cut in serving pieces

In Dutch oven, mix kraut, apples, sugar and caraway seed. Season ribs with salt and pepper; place meaty side up over kraut. Bake covered in slow oven (300 degrees) four to five hours. Take the cover off the Dutch oven the last hour to brown ribs if you prefer. Makes 4 to 5 servings.