Post by marlaoh on Oct 15, 2003 6:35:45 GMT -6
COUNTRY SPARERIBS
2½ pounds spareribs
1 tsp salt
¼ tsp pepper
1 pound can or bag of sauerkraut, drained
1 apple, cored and diced with peel left on
1 Tbs sugar
Cut spareribs into serving-size pieces.
Sprinkle with salt and pepper.
Place on rack in baking pan.
Brown in 400º oven for 15 minutes; turn and brown on other side (about 10 -15 minutes.
Pour off drippings.
Spoon sauerkraut into bottom of slow-cooking pot.
Top with apple, sprinkle sugar over the apple, and put the ribs on top.
Cook on low for 6 to 8 hours or until meat is tender.
2½ pounds spareribs
1 tsp salt
¼ tsp pepper
1 pound can or bag of sauerkraut, drained
1 apple, cored and diced with peel left on
1 Tbs sugar
Cut spareribs into serving-size pieces.
Sprinkle with salt and pepper.
Place on rack in baking pan.
Brown in 400º oven for 15 minutes; turn and brown on other side (about 10 -15 minutes.
Pour off drippings.
Spoon sauerkraut into bottom of slow-cooking pot.
Top with apple, sprinkle sugar over the apple, and put the ribs on top.
Cook on low for 6 to 8 hours or until meat is tender.