Spareribs And Bohemian Sauerkraut
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Cyberealm, Kooknet, Main dish, Meats | 4 | Servings | |
INGREDIENTS
| 2 | lb | Spareribs |
| 1 | t | Salt |
| 1 | T | Shortening |
| 1/4 | c | Water |
| 16 | oz | Sauerkraut |
| 3 | T | Onion, chopped |
| 1/8 | t | Caraway seeds |
| 1/8 | t | Salt |
| 3 | T | Sugar |
| 3 | T | Bacon drippings |
INSTRUCTIONS
Cut ribs in serving pieces. Season. Brown in melted shortening in heavy kettle or skillet. Add water. Cover and cook slowly for 1 hour. Empty kraut into another heavy kettle. (Wash if very tart, drain, and add 3/4 cup water.) Add remaining ingredients. Cover and cook slowly for 30 minutes. Pour off drippings from ribs. Add kraut and 3 tablespoons drippings to ribs and cook an additional hour. SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 722
Calories From Fat: 508
Total Fat: 56.4g
Cholesterol: 183.2mg
Sodium: 1187.9mg
Potassium: 753.9mg
Carbohydrates: 15.1g
Fiber: 3g
Sugar: 11.8g
Protein: 36.2g