2 lbs. pork spareribs
1 (27 oz.) can sauerkraut
1 c. finely chopped unpared tart apple
1 c. shredded carrot
1 1/2 c. tomato juice
2 tbsp. brown sugar
2 tsp. caraway seed

Cut ribs in pieces; season with 2 teaspoons salt and 1/4 teaspoon pepper; place in Dutch oven and brown well. Combine kraut (including juice) with remaining ingredients; spoon over ribs. Simmer, covered 1 3/4 hours or until ribs are done, basting with juices several times during the last hour of cooking. Skim off excess fat. Makes 6 servings.