| Spareribs and Sauerkraut
32 ounces of Sauerkraut, canned (2 cans)
3 pounds of Spareribs, country style
2 teaspoons of paprika
6 Beef bouillon cubes
1/2 teaspoon of caraway seeds
1/2 teaspoon of pepper
10 Bacon; slices, rolled in flour |
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Rinse and drain the sauerkraut. Place sauerkraut in large 4-quart casserole. Add 2 quarts of 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. Serving Size: 4 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
Low Carb Spareribs and Sauerkraut #2
1/2 yellow onion, sliced
12 ounces of sauerkraut (unsweetened)
2 pounds of spareribs
Set oven to 500ºF. Place onions in casserole dish. Spread sauerkraut over onions. Place ribs on top. Brown uncovered in a 500ºF. oven for 15 minutes; reduce heat to 350ºF., cover tightly, and bake for 1 hour.
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