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Country Spareribs & Sauerkraut Recipe

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This recipe for Country Spareribs & Sauerkraut, by , is from 2017 UMC in Wayne Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Faulkner

Category:
Category:

Ingredients:  
Ingredients:  
6-8 country spare ribs
can or bag of sauerkraut
1 Tbsp. of rye seed
Salt and Pepper to taste
2 cloves minced garlic
1 medium onion sliced

Directions:
Directions:
Place ribs in large casserole with salt, pepper, onion, garlic and small amount of water. Bake covered 45 minutes at 325. Uncover and brown 1/2 hour then add drained sauerkraut and rye seed. Contine baking uncovered until browned (stir often). 45 minutes to 1 hour.

Personal Notes:
Personal Notes:
This recipe goes well with fresh carrots. Grandma Julia used to take 1 bag ov unpeeled scrubbed carrots & cut in quarters lengthwise, Place in large piece of foil , dot with margarine or butter and white or brown sugar. Bring up corners of foil to form tent and bake with ribs last 1-1 1/2 hours. Enjoy!

 

 

 

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