Spare Ribs Sauerkraut

This recipe was my Grandmothers and it makes about 12 servings, which makes it perfect for a big family dinner. Delicious served with a spinach and artichoke salad, purple hull peas, cole slaw and deviled eggs. Cherry Pie is perfect for dessert.

• 9 lbs. spareribs
• 1 tbsp. salt
• 1 tsp. pepper
• 4 cans (1 lb. 11 0z. each) sauerkraut (3 1/2 quarts and juice)
• 4 c. diced green apples
• 1 Tbsp. caraway seed
• 1 tsp. pepper
• 1 1/2 c. diced onions

Cut spare ribs into 2 or 3 pieces. Place in large roasting pan and sprinkle with salt and pepper.

Roast in 450 degree oven about 1/2 hour, turning ribs occasionally until browned.

Reduce heat to 350 degrees, cook 1 hour longer, uncovered. Remove from oven and drain fat off.

Add undrained sauerkraut, apples, caraway seed, pepper and onions to ribs. Cover and return to oven.

Continue roasting at 350 degrees until ribs are tender and meat will slip off bone. Add water if necessary during last cooking.

Lift ribs from pan and place on one end of hot platter. Pour sauerkraut on other end. Makes 12 servings.

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