2-4 tbsp. salad oil
3 lb. spareribs
2 lg. onions, sliced
1/4 tsp. salt
1/8 tsp. pepper
1/2 c. boiling water
1 qt. sauerkraut
1 cooking apple, pared, cored, grated
2 cans new potatoes

Cut spareribs apart into serving size pieces and remove excess fat. In hot oil (amount depends on fat on meat) in Dutch oven, saute spareribs until brown on all sides. Set ribs aside. Add onions to pot and saute until tender. Sprinkle with salt and pepper. Return ribs to pot and add water. Cook, covered, for 1 hour. Add sauerkraut and apple. Cook, covered for 1 hour or more. Add potatoes and cook until heated through. Makes 3-4 servings.

Recipe doubles or triples beautifully and leftovers are delicious.