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Spareribs Sauerkraut With Dumplings

Gadget.Cook's picture
  Spareribs 4 Pound, cut into pieces
  Sauerkraut 58 Ounce (2 Cans Of No. 2 1/2 Size)
  Water 2 Cup (32 tbs)
  Flour 2 Cup (32 tbs), sifted
  Baking powder 4 Teaspoon
  Salt 1 Teaspoon
  Eggs 2 , beaten
  Milk 1⁄2 Cup (8 tbs)
  Parsley 1 Tablespoon, finely chopped

Brown spare ribs thoroughly in Dutch Oven Roaster over medium-high heat, browning as many as cover the bottom of the roaster at one time.
Drain excess fat.
Add sauerkraut and water.
Cover and simmer over low heat about 1 hour until spare ribs are tender.
Meanwhile mix dumplings.
Sift flour, baking powder and salt.
Break 2 eggs into a cup measure.
Add 1/2 cup milk or more to make 1 cup.
Beat eggs and milk thoroughly.
Add liquid and parsley to the flour mixture and stir until smooth and stiff.
Drop by spoonfuls over steaming hot spare ribs and sauerkraut.
Allow to steam over low heat for 10 minutes.
Do not lift cover.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6633 Calories from Fat 4019

% Daily Value*

Total Fat 447 g688.1%

Saturated Fat 167.8 g838.9%

Trans Fat 0 g

Cholesterol 1842.3 mg614.1%

Sodium 15960.3 mg665%

Total Carbohydrates 280 g93.4%

Dietary Fiber 55 g219.9%

Sugars 36.8 g

Protein 361 g723%

Vitamin A 43.2% Vitamin C 436.1%

Calcium 284.6% Iron 315.7%

*Based on a 2000 Calorie diet

Spareribs Sauerkraut With Dumplings Recipe