Spareribs and sauerkraut is one of my favorite comfort foods. It is so easy to prepare that you will be making it over and over. We had guests and I made spareribs and sauerkraut. My friend told her husband, she did not know if she would like the dish because she did not like sauerkraut. Since it was one of his favorite dishes, he assured her she would like it, or we would make her something else. When she tasted it, she said she never knew sauerkraut could taste this good. She makes the dish at home frequently now and thoroughly enjoys every bite.
Sauerkraut gives the immune system a great boost. In a study published by the University of New Mexico, they found that adolescent females had a reduced risk for breast cancer. In earlier studies they found that sauerkraut might reduce the risk for other forms of cancer including lung, colon, prostate, and liver.
Spareribs and Sauerkraut
1 quart sauerkraut, undrained
1 rack of spareribs or country ribs
1/4 cup diced onions
3 tablespoons sugar
2 tablespoons caraway seeds
1 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
Salt and pepper the ribs on both sides. Place the ribs in a pan and put under the broiler until golden brown on one side. Check the ribs frequently; it does not take long for them to get golden brown.
Remove the ribs from the oven. Set aside.
While the ribs are under the broiler, place the sauerkraut with the juice in a 10×15 pan.
Sprinkle the sauerkraut with the sugar. Lightly cover the sauerkraut with the diced onions and caraway seeds.
Place the ribs on top of the sauerkraut with the browned side facing down.
Add 1 cup of water.
Bake uncovered at 350 degrees for one hour.
The amount of onions and caraway seeds may vary depending on the size of the baking pan.
If the ribs are frozen, cook for 1 ½ hours.
Try placing the mashed potatoes on the dinner plate, top the mashed potatoes with some sauerkraut with a little of the juice. It is yummy!
If you have leftover sauerkraut, use it for a delicious Reuben sandwich. On rye bread spread Thousand Island dressing on both pieces of bread. Place corned beef or pastrami on the rye bread. Add sauerkraut and Swiss cheese. Lightly butter the bread and grill on a griddle or in a skillet until browned and the meat and sauerkraut is hot. Turn the sandwich frequently so the bread will brown evenly.