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    You are in: Home / Recipes / Sauerkraut and Spareribs Recipe
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    Sauerkraut and Spareribs

    Average Rating:

    3 Total Reviews

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    • on August 22, 2013

      Adding a chopped Vidalia onion to the kraut was a good suggestion by Charlotte J. What a great smell the home had that evening. Pork roast and Kraut was our traditional New Year's day meal growing up for good luck. Don't forget to pre-bake. It does make a difference.

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    • on April 04, 2011

      Terrific!! I used bone-in country ribs and home canned sauerkraut to make this. I loved the tip about pre-baking first and the crock pot made for tender, juicy ribs that were so good. The amount of brown sugar was perfect, not too sweet but noticable. I normally just bake mine in the oven but will change to the crock pot because it was much easier and I didn't have to stay home while dinner cooked. I thought this was great as is and wouldn't change a thing. Made for PAC 2011.

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    • on May 31, 2010

      The tip of baking the ribs first gets a 5 star rating for such a great idea!!! Before baking, I wrapped my ribs in foil for easier clean up. I thought it could use a little more flavor by adding some onions or an apple. Made for *ZWT 6* I'm on Team *Ya Ya Cookerhood*

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    Nutritional Facts for Sauerkraut and Spareribs

    Serving Size: 1 (553 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 996.7
    Calories from Fat 720
    Total Fat 80.0 g
    Saturated Fat 25.7 g
    Cholesterol 272.6 mg
    Sodium 1656.7 mg
    Total Carbohydrate 12.3 g
    Dietary Fiber 6.0 g
    Sugars 7.0 g
    Protein 54.6 g


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