Spareribs and Sauerkraut
- 8 country-style spareribs
- 1 1-pound can sauerkraut, drained
- About one-half 18-ounce bottle barbecue sauce
- No salt, no freshly ground black pepper!
- Preheat the oven to 300F.
- Choose a baking pan that will accommmodate the ribs in pieces or all hitched together, with the kraut in the space left over.
- Eight country-style ribs cut into a 6-rib and a 2-rib hunk, plus the can of kraut, fit perfectly in a 9-by-13-inch pan.
- For more ribs, get a bigger pan and more kraut.
- Place the ribs in the pan and the sauerkraut in a mound beside them.
- Cover the ribs not the kraut with the barbecue sauce.
- Use as much as you like, maybe more than half the bottle, maybe less.
- Cover the pan tightly withaluminum foil and bake for 3 hours.
- Lift a corner of the foil near the end of the time to sneak a look.
- The ribs should be nicely browned and glazed and your mouth should water.
- Serve hot.
spareribs, sauerkraut, barbecue sauce, no salt
Taken from www.epicurious.com/recipes/food/views/spareribs-and-sauerkraut-105476 (may not work)