Double The Luck Ribs With Sauerkraut & Cabbage

• 1 (27 ounce) can sauerkraut, drained
• 4 cups shredded red cabbage
• 1 tablespoon butter (optional)
• 1 -2 grated red apple, don't bother to peel (optional)
• 1 -2 medium onion, chopped (optional)
• 3 - 3 1/2 tablespoons paprika (divided use)
• 4 garlic cloves, minced
• 1 (14 1/2 ounce) can stewed tomatoes
• 3 lbs pork baby back ribs
• 1 teaspoon pepper (divided use)
• 1/3 cup fine dry breadcrumb

1. Pour sauerkraut into a colander and rinse with cool running water; let drain. (You can also use jarred or bagged sauerkraut from the deli as a better alternative to canned kraut.)
2. In a roasting pan about 10" x 14" mix together kraut, cabbage, 1/2 T. paprika, 1/2 teaspoons pepper, garlic, tomatoes and optional grated apple & chopped onions. (You can choose hot or mild Hungarian paprika or the ordinary domestic variety.) Dot with a little butter.
3. Lay ribs on sauerkraut mixture, curved side up, sprinkle meat evenly with pepper, about 1/2 T. paprika, and a little salt if you choose. Tightly cover pan with foil and bake in a 375 degree oven for 1-1/2 hours.
4. Mix together bread crumbs, about 2 teaspoons of paprika and salt & pepper to taste. Remove foil, turn ribs over, and sprinkle with crumb mixture.
5. Bake uncovered until meat is very tender when pierced and crumbs are brown, about 20 minutes longer.
6. Cut ribs apart into serving size pieces and place on a platter surrounded with the sauerkraut.
7. Do you feel the LUCK?

sauerkraut, shredded red cabbage, butter, red apple, onion, paprika, garlic, tomatoes, pork baby back ribs, pepper, breadcrumb

Taken from www.food.com/recipe/double-the-luck-ribs-with-sauerkraut-cabbage-199673 (may not work)