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| SPARERIBS AND SAUERKRAUT | |
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2 lbs. spareribs (pork) Salt and pepper 1 qt. sauerkraut 2 c. water (approximately) 1 tsp. caraway seeds (whole) 1 tsp. chopped parsley 1/3 c. chopped celery 1/4 c. onion, chopped Cut spareribs into serving pieces. Sprinkle with salt and pepper. Brown. Place in deep saucepan; add water. When meat is half cooked, add sauerkraut and rest of ingredients. Simmer until ribs are tender; about 1 hour. Optional - 1 teaspoon brown sugar and 1 cooking apple, cut in small pieces. Serve with dumplings - potatoes, garlic bread or French bread. | |
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recipe reviews #170228
Marils (Michigan) says:
I'm not sure what the celery or parsley is for, it doesn't add much to the dish. However, the apple and brown sugar adds a lot to the flavor to the sauerkraut. In addition, at the end of the cooking time, I drain out almost of the liquid and add a Tablespoon of butter for richness.
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