Title: Spareribs and Bohemian Sauerkraut
Categories: Entree Pork Southern
Yield: 4 Servings

2	lb	Spareribs
1	ts	Salt
1	tb	Shortening
1/4	c	Water
16	oz	Sauerkraut
3	tb	Onion; chopped
1/8	ts	Caraway seeds
1/8	ts	Salt
3	tb	Sugar
3	tb	Bacon drippings

Cut ribs in serving pieces. Season. Brown in melted shortening in heavy kettle or skillet. Add water. Cover and cook slowly for 1 hour. Empty kraut into another heavy kettle. (Wash if very tart, drain, and add 3/4 cup water.) Add remaining ingredients. Cover and cook slowly for 30 minutes. Pour off drippings from ribs. Add kraut and 3 tablespoons drippings to ribs and cook an additional hour.

SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman.

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