- 2 jars (16 ounces each) sauerkraut, drained
- 1 tablespoon caraway seeds
- 2 medium onions, halved
- 2 tart green apples, peeled and cut into wedges
- 1/4 cup packed brown sugar
- 2 pounds pork spareribs
- In a Dutch oven, layer all ingredients in the order listed. Bring to a boil. Reduce heat; cover and simmer for 2-3 hours or until the ribs are tender. Yield: 6 servings.
Originally published as Octoberfest Ribs in Country Woman September/October 1993, p36
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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