Spareribs and Sauerkraut

Recipe by threeovens
READY IN: 1hr 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 3
    lbs spareribs, cut up
  • 2 -4
    tablespoons vegetable oil (depending on the amount of fat on the meat)
  • 2
    large onions, peeled and sliced
  • salt & freshly ground black pepper
  • 12
    cup water, boiling
  • 2
    lbs sauerkraut (1 quart)
  • 12
    teaspoon caraway seed
  • 1
    apple, peeled cored and grated
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DIRECTIONS

  • Heat oil in a Dutch oven over medium high heat; saute ribs until well browned on all sides.
  • Reduce heat to medium, add onions, and saute until translucent; season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Add water, cover, reduce heat to simmer one hour.
  • After an hour, push ribs to one side of Dutch oven and add sauerkraut, caraway seeds, and apple to the other side; cover and cook 20 minutes.
  • Season to taste.
  • To serve: lift sauerkraut from liquid and arrange on one end of serving platter; place spareribs on the other end of the platter.
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