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

Season ribs with salt and pepper. Combine kraut (including liquid) with remaining ingredients; place in dutch oven. Place ribs, meaty side up, on top of kraut.

Bake uncovered in moderate oven (350 degrees) for 2 1/2 to 3 1/2 hours, or until ribs are done, basting kraut with juices several times during the last hour. If using crockpot, allow 4 to 5 hours on high; or 6 hours or more on low. Serves 4 to 6.