1 (2 lb.) pkg. spare ribs
2 large cans sauerkraut
6 potatoes
4 cups water
1 bay leaf
1 tsp. caraway seed
1 tsp. salt
1/4 tsp. pepper

Put the sauerkraut in a large pot, add the spices, add the spare ribs on top, add water to cover. Then cover the pot and bring to a boil. Then turn down to simmer until meat is almost done. Then add peeled and quartered potatoes and cook for about another half hour or until the potatoes are soft. Remove the potatoes and meat, keep warm.

Prepare the roux and mix the roux into the sauerkraut. Bring to a boil for a few minutes to remove the flour taste. You want the sauerkraut in a creamy consistency, add water if necessary. Adjust seasoning if necessary. Combine the ingredients and serve.

Roux:

2 tbsp. shortening
2 tbsp. flour

Make roux in a frying pan. Melt the shortening and the flour, also roast over a medium heat stirring constantly until a nice golden (peanut butter) color. Bring to a boil again and turn down to simmer for about 5 minutes. Adjust seasoning.

Submitted by: Vincent Shenko