Spare Ribs with Kraut

Avistine Kendrix, F.H.S.

  • 3 lb pork spareribs
  • 1 (1 lb 11 oz) can (3 1/2 cup) sauerkraut
  • 1 cup finely chopped unprepared tart apple
  • 1 cup shredded carrot
  • 1 1/2 cup tomato juice
  • 2 Tbsp brown sugar
  • 2 tsp caraway seed

Cut ribs in pieces; seasoned with 2 teaspoons salt and 1/4 teaspoon pepper. Place in Dutch oven and brown well. Combine kraut (including liquid) with remaining ingredients. Spoon over ribs. Simmer, covered, 1 3/4 hours, or till ribs are done, basting with juices several times during the last hour. Skim off excess fat.

Make 6 servings.

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