| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Main dish, Meats, Kooknet, Cyberealm |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Spareribs |
| 1 |
ts |
Salt |
| 1 |
tb |
Shortening |
| 1/4 |
c |
Water |
| 16 |
oz |
Sauerkraut |
| 3 |
tb |
Onion; chopped |
| 1/8 |
ts |
Caraway seeds |
| 1/8 |
ts |
Salt |
| 3 |
tb |
Sugar |
| 3 |
tb |
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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