Spareribs & Sauerkraut
Yield
4 servingsPrep
20 minCook
4 hrsReady
4 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 32 | ounces |
sauerkraut
canned (2 cans) |
|
| 3 | pounds |
pork ribs
country style |
|
| 2 | teaspoons |
paprika
|
|
| 6 | each |
beef bouillon cubes
|
*
|
| ½ | teaspoon |
caraway seeds
|
|
| ½ | teaspoon |
black pepper
|
|
| 10 | each |
bacon
slices,rolled inflour |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 924.8 | ml/g |
sauerkraut
canned (2 cans) |
|
| 1.4 | kg |
pork ribs
country style |
|
| 1E+1 | ml |
paprika
|
|
| 6 | each |
beef bouillon cubes
|
*
|
| 2.5 | ml |
caraway seeds
|
|
| 2.5 | ml |
black pepper
|
|
| 1E+1 | each |
bacon
slices,rolled inflour |
*
|
Directions
Rinse and drain the sauerkraut.
Place sauerkraut in large 4-quart casserole.
Add 2 qts. 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 saurkraut.
Remove bones from the sauce before serving.
Serve with dark bread and steins of beer.
