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Hochrippe und sauerkraut (spareribs and sauerkraut)
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| Artist: |
_ |
| Categories: |
Entrees, German, Meats, Vegetables, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 32
| oz | Sauerkraut, Canned (2 Cans) | | 3
| lbs | Spareribs, Country Style | | 2
| tsp | Paprika | | 6
| | Beef Bouillon Cubes | | 1/2
| tsp | Caraway Seeds | | 1/2
| tsp | Pepper | | 10
| | Bacon, Slices, Rolled InFlour |
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Procedures:
| 1 | Rinse and drain the sauerkraut. | | 2 | Place sauerkraut in large 4-quart casserole. | | 3 | Add 2 qts. | | 4 | Hot water. | | 5 | Add uncooked spareribs, paprika, bouillon cubes, caraway seeds, and pepper. | | 6 | Cook covered, over low heat, 3 to 4 hours. | | 7 | Fry floured bacon slices. | | 8 | Break bacon into saurkraut. | | 9 | Remove bones from the sauce before serving. | | 10 | Serve with dark bread and steins of beer |
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