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Ribs and Kraut Recipe

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This recipe for Ribs and Kraut, by , is from STACEY SMITH'S FAMILY FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stacey Smith
Added: Tuesday, December 26, 2006


10 lbs pork spareribs (3 slabs)
2 quarts sauerkraut, drain one
60 ounces small potatoes, drained (canned)
1 medium onion, cut in half
2 medium onions, diced
1 tablespoon pickling spices
1 teaspoon brown sugar
1 teaspoon caraway seeds
1 large apple, cored & chopped
1 garlic clove, peeled
1 teaspoon salt
1/2 teaspoon pepper

Place ribs in a large, deep kettle and cover with water.
Add salt, pepper,1 onion cut in half, 1 clove garlic,and pickling spice (put the picklig spice in a tea strainer or cheese cloth)
Bring to a boil and reduce heat to simmer.
Simmer 45 minutes or until meat comes off the bone.
Remove meat and discard liquid. Cool and remove meat from bone along with all possible fat.
Cut in bite size pieces.
Put kraut in a large kettle, add meat, onion, brown sugar, caraway seed & apple. Simmer for 20 minutes.
Drain canned potatoes and cut each of them in half. Add potato halves and mix into the kraut and ribs.
Heat through. Adjust seasonings,adding more salt and pepper if desired.

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