Sauerkraut Spareribs

• 1 large can sauerkraut
• 3 or 4 medium sized potatoes, peeled
• 1 c. water
• 1 c. barbecue sauce or less
• 2 or more lb. spareribs
• 12 oz. skinless, boneless chicken breasts
• 1/2 c. sliced green onion
• 2 garlic cloves, minced
• 2 Tbsp. rice vinegar or white vinegar
• 2 Tbsp. reduced-sodium soy sauce
• 1 Tbsp. olive oil or cooking oil
• 1/2 tsp. crushed red pepper or 1/4 tsp. ground red pepper
• 1/4 tsp. black pepper
• 1 Tbsp. olive oil or cooking oil
• 1 Tbsp. cornstarch
• 1 (16 oz.) 12-inch Italian bread shell (Boboli brand)
• 1/2 c. shredded Monterey Jack cheese
• 1/2 c. shredded Mozzarella cheese
• 2 Tbsp. pine nuts or sliced almonds

1. Rinse chicken; pat dry with paper towels.
2. Cut chicken into 1/2-inch pieces.
3. In a large bowl, combine half of the green onion, the minced garlic, vinegar, soy sauce, the first tablespoon oil and the red and black peppers.
4. Add the chicken pieces; stir to coat.
5. Let stand 30 minutes at room temperature.
6. Drain, reserving marinade.

sauerkraut, potatoes, water, barbecue sauce, spareribs, skinless, green onion, garlic, rice vinegar, soy sauce, olive oil, red pepper, black pepper, olive oil, cornstarch, bread shell, shredded monterey jack cheese, mozzarella cheese, pine nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=450868 (may not work)