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Print this Recipe    Spareribs Sauerkraut

Spareribs & Sauerkraut
Serves 6

Place in a mound in center of roasting pan, two quarts sauerkraut,
seasoned with one tablespoon caraway seeds and one chopped, unpeeled,
cored apple.

Wipe four pounds spareribs with damp cloth, season lightly with
salt and paprika. Fold ribs into halves and between the folds
place thin slices on onion. Put folded ribs on sauerkraut. Cover
pan for first hour.

Bake in preheated 425 degree oven one and one-half hours. Baste
ribs frequently with kraut juice and when they're brown on one
side, turn and brown other side. Bake about one hour more, basting
now and then, until done and to desired browness.

Be sure to add a little water occasionally if necessary to keep
kraut mosit. And, if you're going to make dumplings, you'll need
about three cups liquid.

When ribs are done, remove from roasting pan and put in another
pan. Return to low oven to keep them warm while making dumplings.

Place roasting pan with kraut on top of stove.

For about four servings of dumplings: measure, then sift three
times, one cup cake flour, two teaspoons baking powder and one-half
teaspoon salt.

Break into a measuring cup one egg, then add enough milk to make
one-half cup. Beat well and slowing stir liquid into dry ingredients.
Add more milk if necessary but keep batter as stiff as possible.

Dip tablespoon in stock or water, fill it with batter and drop
dump0lings into hot sauerkraut juice. Continue doing this until
dumplings are barely touching. Cover and simmer two minutes, turn
each dumpling and cook two minutes longer. Serve immediately.


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