Spareribs With Caraway Kraut Recipe

Summary

Cooking Time3 Hr 30 MinDifficulty LevelEasy
Health IndexAverageCuisine
CourseMethod
Main Ingredient

Ingredients

 Spareribs3 Pound, cut in serving pieces
 Salt2 Teaspoon
 Pepper1⁄4 Teaspoon
 Canned sauerkraut3 1⁄2 Cup (56 tbs) (1 No. 2 1/2 Can)
 Carrots2 Medium, shredded
 Tart apple1 , finely chopped (Unpared)
 Tomato juice1 1⁄2 Cup (24 tbs)
 Brown sugar2 Tablespoon
 Caraway seed3 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 4348 Calories from Fat 2921

% Daily Value*

Total Fat 325 g500%

Saturated Fat 121.5 g607.7%

Trans Fat 0 g

Cholesterol 1056 mg

Sodium 8326.8 mg347%

Total Carbohydrates 108 g36.1%

Dietary Fiber 27.3 g109.1%

Sugars 72.3 g

Protein 239 g478.8%

Vitamin A 442.9% Vitamin C 600.3%

Calcium 90.2% Iron 131.6%

*Based on a 2000 Calorie diet

Directions

Season ribs with salt and pepper; place in Dutch oven.
Combine kraut (including liquid) with remaining ingredients and spoon over ribs.
Bake, covered, in moderate oven (350°) 2 1/2 to 3 1/2 hours or till ribs are done, basting kraut with juices several times during the last hour.
Use spoon to serve ribs and kraut so as to get all the good juices, too.
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