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Dutch Spareribs

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  Country style spareribs 3 Pound, cut up
  Sauerkraut 29 Ounce (1 Pound, 13 Ounces)
  Tart apples 2 , cut into wedges
  Onion 1 Large, chopped (1 Cup)
  Seasoned salt 2 Teaspoon
  Seasoned pepper 1⁄2 Teaspoon
  Caraway seeds 1⁄4 Teaspoon, crushed
  Dumplings 1 Cup (16 tbs)
  Sifted all purpose flour 2 Cup (32 tbs)
  Baking powder 2 Teaspoon
  Salt 1 Teaspoon
  Caraway seeds 1⁄2 Teaspoon
  Egg 1
  Milk 3⁄4 Cup (12 tbs)

1 Trim excess fat from spareribs; place in an electric slow cooker.
Wash sauerkraut under running water; drain very well; place over ribs with apple wedges and onion; sprinkle with seasoned salt, seasoned pepper and caraway seeds; cover.
2 Cook on low (190° to 200°) 8 hours, or until ribs are very tender when pierced with a two-tined fork.
DUMPLINGS: Turn heat control to high (290° to 300°).
Sift flour, baking powder and salt into a large bowl; stir in caraway seeds.
Beat egg in a cup with a fork; beat in milk; pour, all at once, into dry mixture.
Stir until blended.
Uncover slow cooker (If there is a level of liquid above the sauerkraut; remove some of the liquid with a bulb baster.)
Drop dumplings by spoonfuls on top of sauerkraut; cover.
Cook for 30 minutes, or until dumplings are fluffy.

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Dutch Spareribs Recipe