| Pork Spareribs with Sauerkraut
4 pounds of pork spareribs, cut into serving pieces
2 teaspoons of salt
pepper to taste
one 27-29 ounce can of sauerkraut
2 medium carrots, shredded
1 1/2 cup of tomato juice
2 tablespoons of brown sugar
2 to 3 teaspoons of caraway seed
1 tart apple, finely chopped |
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Season ribs with salt and pepper. Combine remaining ingredients; place in Dutch oven. Place ribs over kraut; cover and bake at 350 degrees for 2 1/2 to 3 1/2 hours or until ribs are fork tender, basting kraut frequently with juices. Serves 4-6.
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