4 Servings
32 oz sauerkraut, canned (2 cans)
3 lb spareribs, country style
2 t paprika
6 beef bouillon cubes
1/2 t caraway seeds
1/2 t pepper
10 bacon, slices, rolled inflour
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.
|
