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Meats | |
| 2 to 4 Tablespoons oil 3 pounds spareribs 2 large onions, sliced � teaspoon salt 1/8 teaspoon pepper � cup boiling water (part brandy optional) 1 1 pound 13 ounce can sauerkraut � to � teaspoon caraway seeds 1 cooking apple, pared, cored and grated. Dumplings (optional) �2 cups all-purpose flour �1 teaspoon baking powder �1/2 teaspoon salt �1 egg | |
| In hot fat in a Dutch oven, saute spareribs until brown on both sides. Add onion; saute until tender. Sprinkle with salt and pepper. Add water (I use about � of the amount of water as brandy and the rest water). Simmer covered 1 � hours, if using country style or one hour for regular ribs. Move spareribs to one side of Dutch oven; place sauerkraut; caraway seeds, and apple on other side; cook, covered another 30 minutes. Season to taste. You can, and I usually do, bake this in a slow oven instead on the stove top. About 325� for one and a half hours, and then add the sauerkraut and bake about 45 minutes longer. Saves having to keep an eye on it. If doing dumplings. In a small bowl, combine flour, baking powder and salt. Beat egg and milk; add to the dry ingredients and stir with a fork just until combined. Drop by tablespoonfuls onto hot sauerkraut mixture. Cover and return to the oven for 20 minutes. To serve, arrange ribs on one side of platter and lift sauerkraut from liquid and arrange on other side of platter. Serve with your choice of potatoes (baked are good if you are using the oven) and hot rolls. Great on a cool rainy day. | |
Excellent | |
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