5 to 6 lb. country-style ribs
Salt and pepper
2 (1 lb. 11 oz. each) cans sauerkraut
1 c. hot water
2 beef bouillon cubes
1 sm. onion, sliced
1 to 3 tsp. caraway seed

Put ribs on rack on broiler pan and sprinkle with salt and pepper. Bake 30 to 40 minutes in a very hot oven (425 degrees) until browned.

Place ribs in a large roasting pan that has a cover. Add sauerkraut, bouillon cubes dissolved in water, onion slices and caraway. Cover and bake in a moderately slow oven (325 degrees) about 2 hours or until tender. Stir occasionally and add more water if needed.

Makes 8 to 10 servings.

Freeze half for a later date. Reheat frozen ribs in a moderate 350 degree oven for about 1 hour or until bubbly.