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Pork Spareribs and Sauerkraut

No recipe image available.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.