Hochrippe Und Sauerkraut (Spareribs & Sauerkraut)
Yield
4 servingsPrep
15 minCook
4 hrsReady
4 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 32 | ounces |
sauerkraut
canned |
|
| 3 | pounds |
pork ribs
country style |
|
| 2 | teaspoons |
paprika
|
|
| 6 | each |
beef bouillon cubes
low sodium |
*
|
| ½ | teaspoon |
caraway seeds
|
|
| ½ | teaspoon |
black pepper
|
|
| 10 | slices |
bacon
rolled in flour |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 924.8 | ml/g |
sauerkraut
canned |
|
| 1.4 | kg |
pork ribs
country style |
|
| 1E+1 | ml |
paprika
|
|
| 6 | each |
beef bouillon cubes
low sodium |
*
|
| 2.5 | ml |
caraway seeds
|
|
| 2.5 | ml |
black pepper
|
|
| 1E+1 | slices |
bacon
rolled in flour |
|
Directions
Rinse and drain the sauerkraut.
Place sauerkraut in large 4-quart casserole.
Add 2 quarts hot water.
Add uncooked spareribs, paprika, bouillon cubes, caraway seeds, and pepper.
Cook covered, over low heat, 3 to 4 hours.
Fry floured bacon slices. Break bacon into sauerkraut.
Remove bones from the sauce before serving.
Serve with dark bread and steins of beer.
