2 tbsp. oil
3 lbs. spare ribs, cut in 2-rib sections
1 clove garlic or powdered garlic to taste (opt.)
1 apple, chopped, peeled
1 c. coarsely chopped onion
1 bay leaf
2 c. boiling water
1 1/2 tsp. salt
1/2 tsp. pepper
1 lb. can sauerkraut, with juice
1 tsp. caraway seed
1/2 c. barley

On stove top; use Dutch oven and brown ribs on fairly high heat. Turn heat to simmer and add onion and garlic. Simmer for about 10 minutes.

Add the bay leaf, pepper and boiling water. Cover. Simmer for about 30 minutes.

Add chopped apple, sauerkraut with juice, barley and caraway. cook, covered about 1 1/2 hours on low heat. Add water as needed. Make sure ribs and barley are thoroughly cooked, if necessary, continue to simmer, covered. Yield: 4.