Spareribs and Sauerkraut
Source of Recipe
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3 16-oz cans sauerkraut, rinsed and drained
4 1/2 pounds spareribs
1 tablespoon paprika
3 quarts chicken stock, boiling
3/4 teaspoon caraway seed
3/4 teaspoon pepper
15 slices bacon
all-purpose flour
Place sauerkraut in a large 4 quart Dutch oven. Add chicken stock.
Stir in paprika, caraway seeds and pepper. Season ribs with salt
and pepper and place in pot. Cook, covered, over low heat until
ribs are done and meat is falling away from the bone, about 3 - 4
hours. Dredge bacon in flour and fry until crisp. Crumble over
sauerkraut before serving.
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