2 sides pork spareribs (3-3 1/2 lb.)
3 1/2 c. sauerkraut (#2 can)
1 tbsp. caraway seeds
1 tsp. salt
1/8 tsp. pepper
1 lg. onion, sliced
2 c. water

Cut spareribs in serving pieces. Brown in heavy pot roast kettle, remove to pan and pour off excess fat. Add sauerkraut to kettle and stir in caraway seeds. Place browned ribs on sauerkraut. Add salt, pepper, onion and water. Cover and simmer 1 1/2 hours.