Hochrippe und sauerkraut (spareribs and sauerkraut)
Yield: 4 servings
Ingredients:
- 32 oz Sauerkraut; Canned (2 Cans) 1/2 ts Caraway Seeds
- 3 lb Spareribs; Country Style 1/2 ts Pepper
- 2 ts Paprika 10 ea Bacon; Slices Rolled InFlour
- 6 ea Beef Bouillon Cubes
Instructions:
Rinse and drain the sauerkraut. Place sauerkraut in large 4-quart casserole. Add 2 qts. hot water. Add uncooked spareribs paprika bouillon cubes caraway seeds and pepper. Cook covered over low heat 3 to 4 hours. Fry floured bacon slices. Break bacon into saurkraut. Remove bones from the sauce before serving. Serve with dark bread and steins of beer.
