Dutch Spareribs Recipe
Ingredients
3 pounds country-style spareribs, cut up
1 can (1 pound, 13 ounces) sauerkraut
2 tart apples, cored and cut into wedges
1 large onion, chopped (1 cup)
2 teaspoons seasoned salt
1/2 teaspoon seasoned pepper
1/4 teaspoon caraway seeds, crushed
Dumplings (recipe follows)
2 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon caraway seeds
1 egg
3/4 cup milk
Directions
1 Trim excess fat from spareribs; place in an electric slow cooker.
Wash sauerkraut under running water; drain very well; place over ribs with apple wedges and onion; sprinkle with seasoned salt, seasoned pepper and caraway seeds; cover.
2 Cook on low (190° to 200°) 8 hours, or until ribs are very tender when pierced with a two-tined fork.
DUMPLINGS: Turn heat control to high (290° to 300°).
Sift flour, baking powder and salt into a large bowl; stir in caraway seeds.
Beat egg in a cup with a fork; beat in milk; pour, all at once, into dry mixture.
Stir until blended.
Uncover slow cooker (If there is a level of liquid above the sauerkraut; remove some of the liquid with a bulb baster.)
Drop dumplings by spoonfuls on top of sauerkraut; cover.
Cook for 30 minutes, or until dumplings are fluffy.
Wash sauerkraut under running water; drain very well; place over ribs with apple wedges and onion; sprinkle with seasoned salt, seasoned pepper and caraway seeds; cover.
2 Cook on low (190° to 200°) 8 hours, or until ribs are very tender when pierced with a two-tined fork.
DUMPLINGS: Turn heat control to high (290° to 300°).
Sift flour, baking powder and salt into a large bowl; stir in caraway seeds.
Beat egg in a cup with a fork; beat in milk; pour, all at once, into dry mixture.
Stir until blended.
Uncover slow cooker (If there is a level of liquid above the sauerkraut; remove some of the liquid with a bulb baster.)
Drop dumplings by spoonfuls on top of sauerkraut; cover.
Cook for 30 minutes, or until dumplings are fluffy.
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