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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spareribs and Sauerkraut Recipe

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This recipe for Spareribs and Sauerkraut is from The Ruth Tschida Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Spareribs
1/2 cup vegetable oil
1 tsp salt
1/2 tsp pepper

Sauerkraut:
2 lbs. sauerkraut
1/3 cup grated raw potato
1 c. sliced onions
1 Tbs. sugar
2 tsp. caraway seeds
1 1/2 c. chicken broth (I use bouillon)
1 c. dry white wine
1/2 tsp. black pepper
Directions:
Directions:
Brown ribs. I do them on the stove, but you can also brown them in the oven.
Combine all ingredients and place over ribs.
Cover and bake in a 350 degree oven for about two hours.

 

 

 

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