3 lbs. spareribs
3 to 4 c. sauerkraut
1 tart apple, peeled & sliced
1 tsp. caraway seeds

1. Cut the ribs into individual portions and brown in skillet. Remove and put in deep pan. Add the juice from sauerkraut and enough water to barely cover. Simmer about 45 minutes covered. 2. Add the kraut, pushing it down into the liquid in the pan. 3. Add the apple and caraway seeds, and cook 30 minutes to 1 hour longer. Use shorter time if canned kraut, and a longer time for bulk kraut.

NOTE: If desired, this dish may be baked in a moderate oven, 350 degrees.