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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Anna Arnd's HOCHRIPPE UND SAUERKRAUT (SPARERIBS AND SAUERK Recipe

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This recipe for Anna Arnd's HOCHRIPPE UND SAUERKRAUT (SPARERIBS AND SAUERK is from Larry's Scandinavian and Pioneer Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
32 oz Sauerkraut -- Canned (2 Cans)
3 lb Spareribs -- Country Style
2 t Paprika
6 Beef Bouillon Cubes
1/2 t Caraway Seeds
1/2 t Pepper
10 Bacon -- Slices,Rolled
InFlour
Directions:
Directions:
Rinse and drain the sauerkraut. Place sauerkraut in
large 4-quart casserole. Add 2 qts. hot water. Add
uncooked spareribs, paprika, bouillon cubes, caraway
seeds, and pepper. Cook covered, over low heat, 3 to
4 hours. Fry floured bacon slices. Break bacon into
saurkraut. Remove bones from the sauce before serving.
Serve with dark bread and steins of beer.
Number Of Servings:
Number Of Servings:
4

 

 

 

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