Spareribs and Sauerkraut
| Cut ribs and brown in skillet and season. Pour off fat. Place kraut mixed with apples, sugar, caraway and onion in a kettle. Place ribs on top. Pour water around meat and kraut. Cover tightly and simmer 1¼ to 1½ hours or until ribs are very tender. | 4 lbs. or 2 sides spareribs salt and pepper 1 qt. sauerkraut 1 apple, chopped 2 Tbsp. brown sugar 1 Tbsp. caraway seeds 1 onion, sliced 2 c. water |
This excellent collection of authentic Amish recipes will be a treasured addition to any cookbook collection. Includes Amish home remedies. 217 pages, 5-1/2" x 8-1/2", comb bound, illustrated. To order this book please go to www.Amishshop.com
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