Celebrate Oktoberfest with
with these slow-roasted German-style spareribs and sauerkraut
with bacon and caraway seed.
Pork
Spareribs and Sauerkraut
1 (32-ounce) package refrigerated
sauerkraut
8 cups hot water
2 teaspoons paprika
6 beef bouillon cubes
1/2 teaspoon caraway seed
1/2 teaspoon pepper
3 pounds pork spareribs
10 strips of bacon
2 tablespoons all-purpose flour
- Rinse and drain sauerkraut
then place in a large baking dish.
- Add hot water, paprika,
beef bouillon cubes, caraway seed, and pepper.
- Place pork spareribs on
top.
- Bake covered, in 300°F
(150°C) oven for 3 to 4 hours.
- Sprinkle 10 strips of
bacon with flour. Place in a skillet over medium-high heat cook
until crisp. Crumble into the sauerkraut.
- Remove any bones from
the ribs before serving.
Makes 6 servings.
