Spareribs with Caraway Sauerkraut and Dumplings Recipe
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Ingredients: |
Ingredients: 4 lb lean back ribs
3/4 c beer or water
1 can (28 oz) sauerkraut
1 tsp caraway seed
4 c water
3/4 c all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 egg
1/4 c milk
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Directions: |
Directions:Cut ribs into serving size pieces. Place ribs in large roasting pan and add beer and sauerkraut (including the juice). Sprinkle caraway seeds on top. Cover. Roast in preheated 325º oven 2 hours or until ribs are tender. Using slotted spoon remove ribs and sauerkraut to heated serving platter leaving cooking juices in roasting pan. Cover platter and keep warm. Place roasting pan over medium heat. Add 4 c water and bring to a boil. Meanwhile in a medium bowl combine flour, baking powder and salt. In small bowl, whisk together egg and milk. Stir egg mixture into dry ingredients until just blended until no dry spots remain. the batter should be stiff enough to hold its shape when dropped into the boiling cooking juices. Drop tablespoonfuls of dumpling batter into boiling cooking juices. The surface will be almost covered with dumplings. Cover and reduce heat to low. Cook without looking for 12 minutes until dumplings have risen. Pile dumplings over and around ribs and sauerkraut. Serve immediately. |
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