Pork Spareribs and Sauerkraut

Celebrate Oktoberfest with—or simply enjoy—these slow-roasted German-style spareribs and sauerkraut with bacon and caraway seed.

Recipe Ingredients:

1 (32-ounce) package refrigerated sauerkraut
8 cups hot water
2 teaspoons paprika
6 beef bouillon cubes
1/2 teaspoon caraway seed
1/2 teaspoon ground black pepper
3 pounds pork spareribs
10 strips of bacon
2 tablespoons all-purpose flour

Cooking Directions:

1. Rinse and drain sauerkraut then place in a large baking dish.
2. Add hot water, paprika, beef bouillon cubes, caraway seed and pepper.
3. Place pork spareribs on top.
4. Bake covered, in 300°F (150°C) oven for 3 to 4 hours.
5. Sprinkle 10 strips of bacon with flour. Place in a skillet over medium-high heat cook until crisp. Crumble into the sauerkraut.
6. Remove any bones from the ribs before serving.

Makes 6 servings.