2 lb. pork spareribs
Salt & pepper
1 tbsp. shortening
1 c. water
1 tbsp. chopped onion
1/2 tsp. caraway seeds
3 tbsp. sugar
1 (16 oz.) can sauerkraut

Cut ribs into serving pieces; season with salt and pepper. In a heavy saucepan, brown ribs in shortening on both sides. Drain off excess fat. Add 1/4 cup water. Wash sauerkraut if very tart; add remaining 3/4 water and ingredients. Spoon sauerkraut over ribs. Simmer covered, until ribs are done, about 1 to 1 1/2 hours. Yield: 4 servings.