Spareribs With Caraway Kraut
|Spareribs||3 Pound, cut in serving pieces|
|Canned sauerkraut||3 1⁄2 Cup (56 tbs) (1 No. 2 1/2 Can)|
|Carrots||2 Medium, shredded|
|Tart apple||1 , finely chopped (Unpared)|
|Tomato juice||1 1⁄2 Cup (24 tbs)|
|Brown sugar||2 Tablespoon|
|Caraway seed||3 Teaspoon|
Season ribs with salt and pepper; place in Dutch oven.
Combine kraut (including liquid) with remaining ingredients and spoon over ribs.
Bake, covered, in moderate oven (350°) 2 1/2 to 3 1/2 hours or till ribs are done, basting kraut with juices several times during the last hour.
Use spoon to serve ribs and kraut so as to get all the good juices, too.