2 lb. spare ribs
1 qt. sauerkraut, rinsed and drained
1/4 tsp. caraway seeds
3 qt. cold water
1 lg. onion
1 tbsp. barley; optional

Cover spare ribs with cold water and bring to boiling point. Skim and add chopped onion, sauerkraut, seeds and barley. Simmer uncovered about 2 hours or until meat is tender. Salt and pepper to taste. Serve with rye bread or mashed or fried potatoes.