Spareribs And Sauerkraut

• 4 to 4 1/2 pounds pork spareribs
• 3 tablespoons shortening, melted
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 medium onion, sliced
• 2 stalks celery, coarsely chopped
• 1 (28-ounce) can shredded sauerkraut, undrained
• 1 teaspoon caraway seeds
• 1 teaspoon sugar

1. Have butcher cut rib section lengthwise into serving pieces. Brown spare ribs slightly on both sides in shortening in a large skillet over medium heat. Drain well.
2. Sprinkle ribs on both sides with salt and pepper. Place ribs in a large Dutch oven; add water to cover, onion, and celery. Cover and cook over low heat 1 1/2 hours or until ribs are tender. Drain well.
3. Place sauerkraut , caraway seeds, and sugar in bottom of Dutch oven; stir well. Place ribs over sauerkraut; cover and cook over low heat 30 minutes. To serve, arrange sauerkraut on a serving platter, and place ribs over top.

pork spareribs, shortening, salt, pepper, onion, stalks celery, shredded sauerkraut, caraway seeds, sugar

Taken from www.myrecipes.com/recipe/spareribs-sauerkraut (may not work)