Baked Spareribs and Sauerkraut

A rib-sticking, easy comfort meal from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 2 hrs 15 mins
• Serves: 6

Ingredients

• 3  lbs  spareribs
• 1  quart sauerkraut
•  salt and pepper

• Lancaster Egg Dumplings

• 2  cups flour, sifted
• 1  teaspoon baking powder
• 1  egg, well beaten
• 1  cup milk

Directions

1. Cut spareribs into serving portions, season and place in a roasting pan.
2. Add sauerkraut, cover and bake at 350F for 90 minutes.
3. To make the dumplings, sift dry ingredients together very well.
4. Add egg to milk and stir into flour to form a smooth batter.
5. Drop by spoonfuls onto sauerkraut.
6. Cover pan tightly and finish baking for 30 minutes.