2 lb. beef or pork back ribs
1 (16 oz.) can sauerkraut, drained & snipped
1 tsp. caraway seeds
1 medium onion, sliced
1 (16 oz.) can tomatoes
1 to 2 tsp. granulated sugar, to taste
seasoned salt and pepper, to taste

Preheat oven to 350°F.

Cut back ribs into serving size pieces. Sprinkle both sides of pieces with seasoned salt and pepper.

Mix caraway seed into sauerkraut, then place into a shallow 2-quart casserole arrange onion slices over sauerkraut. Cover with the tomatoes and their juice, cutting any whole tomatoes into pieces. Sprinkle with sugar. Place back ribs over entire surface; cover.

Bake at 350°F for 1 hour. Uncover and continue to bake about 1 more hour.

Submitted by: Judy Brannock