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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 to 4 1/2 pounds pork spareribs |
3 tablespoons shortening, melted |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
1 medium onion, sliced |
2 stalks celery, coarsely chopped |
1 (28-ounce) can shredded sauerkraut, undrained |
1 teaspoon caraway seeds |
1 teaspoon sugar |
Directions:
1. Have butcher cut rib section lengthwise into serving pieces. Brown spare ribs slightly on both sides in shortening in a large skillet over medium heat. Drain well.
2. Sprinkle ribs on both sides with salt and pepper. Place ribs in a large Dutch oven; add water to cover, onion, and celery. Cover and cook over low heat 1 1/2 hours or until ribs are tender. Drain well.
3. Place sauerkraut , caraway seeds, and sugar in bottom of Dutch oven; stir well. Place ribs over sauerkraut; cover and cook over low heat 30 minutes. To serve, arrange sauerkraut on a serving platter, and place ribs over top.
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