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.