3 lbs. spareribs, cut in serving pieces
3 tbsp. salt
1/4 tsp. pepper
1 (No. 2 1/2 can) 3 1/8 c. sauerkraut
2 med. carrots, shredded
1 unpared tart apple, finely chopped
1 1/2 c. tomato juice
2 tbsp. brown sugar
2 to 3 tsp. caraway seeds

Season ribs with salt and pepper; place in Dutch oven. Combine kraut (including liquid) with remaining ingredients and spoon over ribs. Bake, covered in moderate oven (350 degrees) 2 1/2 to 3 1/2 hours or until ribs are done, basting kraut with juices several times during the last hour. Makes 4 to 6 servings.