Spareribs & bohemian sauerkraut

4 Servings

Ingredients

Quantity Ingredient
2 pounds Spareribs
1 teaspoon Salt
1 tablespoon Shortening
¼ cup Water
16 ounces Sauerkraut
3 tablespoons Onion; chopped
⅛ teaspoon Caraway seeds
⅛ teaspoon Salt
3 tablespoons Sugar
3 tablespoons Bacon drippings

Directions

Cut ribs in serving pieces. Season. Brown in melted shortening in heavy kettle or skillet. Add water. Cover and cook slowly for 1 hour. Empty kraut into another heavy kettle. (Wash if very tart, drain, and add ¾ cup water.) Add remaining ingredients. Cover and cook slowly for 30 minutes. Pour off drippings from ribs. Add kraut and 3 tablespoons drippings to ribs and cook an additional hour.

SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman.

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