| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
German |
German, Pork, Vegetables |
4 |
Servings |
INGREDIENTS
| 32 |
oz |
Sauerkraut |
| 3 |
lb |
Spareribs, country style |
| 2 |
t |
Paprika |
| 6 |
|
Beef bouillon cubes |
| 1/2 |
t |
Caraway seeds |
| 1/2 |
t |
Pepper |
| 10 |
|
Bacon, rolled in flour |
INSTRUCTIONS
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
sauerkraut. Remove bones from the sauce before serving. Serve with
dark bread and steins of beer. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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