Publisher Photo
Publisher Photo
If your family likes its meals hearty—especially now that cooler weather's on the way—you'll want to add this top-of-the-stove pork recipe to your file.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 2 hours 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 2 hours 10 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

5 ounce-weight: 372 calories, 22g fat (8g saturated fat), 85mg cholesterol, 571mg sodium, 23g carbohydrate (17g sugars, 4g fiber), 22g protein.

  • 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
  1. 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

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