Ribs & Kraut

The Hard Way

Serves 6

1 cup Unpared Tart Apple; Finely Chopped
1 cup Carrot; Shredded
1 1/2 cups Tomato Juice
2 Tbs. Brown Sugar
2 tsp. Caraway Seed
2 tsp. Salt
1/4 tsp. Pepper

Cut and separate Pork Spareribs, if not purchased pre-cut. Season with Salt and Pepper; place in Dutch Oven and brown well in 350-F degree oven. Combine Sauerkraut (including liquid) with remaining ingredients; spoon over the ribs. Simmer in covered Dutch Oven 1 3/4 hours or until the Pork Spareribs are done, basting with juices from the bottom of the Dutch Oven several times during the last hour of cooking. Skim of excess fat and serve.

Ribs & Kraut

The Easy Way

Serves 6

3 lbs. Pork Spareribs
1 1-lb. 11 oz. can or 3 1/2 cups Sauerkraut
8-10 Tbs. Applesauce

Cut and separate Pork Spareribs, if not purchased pre-cut. Place the Pork Spareribs in a 9x13 baking dish making sure to leave space for the Sauerkraut between the ribs. Add Sauerkraut with juice to the ribs, taking the time to press mixture down between the Pork Spareribs. Spoon over enough Applesauce to thinly cover the Ribs & Kraut. Bake in a pre-heated oven set at 350-F degrees for 2-hours. If Applesauce begins to dry out, loosely cover the dish with tinfoil. Serve hot.