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Spareribs And Sauerkraut Dated 1957 Recipe


Spareribs And Sauerkraut Dated 1957 Recipe
Tried and true, this recipe is incredible. I have made it a few times and we never get tired of it. It comes from the Anderson Estate in Wylie, Texas that I purchased in 1991. Enjoy

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Ingredients
  • 32 ounces sauerkraut
  • 3 pounds country style spareribs
  • 2 teaspoons paprika
  • 6 beef bouillon cubes
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon pepper
  • 10 slices bacon rolled in flour

Directions
  1. Rinse and drain sauerkraut then place in large casserole dish.
  2. Add 2 quarts hot water.
  3. Add uncooked spareribs, paprika, bouillon, caraway seeds and pepper.
  4. Cook covered over low heat for 4 hours.
  5. Fry floured bacon slices then break bacon into sauerkraut.
  6. Remove bones from sauce before serving.

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