2 lbs. country spareribs, trimmed of fat
Salt & pepper to taste
1 (#303) can sauerkraut, drained
3 tbsp. chopped onion
1 tsp. caraway seed
3 tbsp. brown sugar
1 lg. can whole tomatoes & juice

Put all in a Dutch oven, cover and cook 2 1/2 to 3 hours over "low" heat. Add potatoes last part of cooking time. Or cook in a crock pot for 8 to 10 hours on "slow".