32 oz sauerkraut; canned (2 cans)
3 lb spareribs; country style
2 teaspoons paprika
6 beef bouillon cubes
1/2 teaspoon caraway seeds
1/2 teaspoon pepper
10 slices bacon; rolled in flour
Rinse and drain the sauerkraut. Place sauerkraut in large 4-quart casserole. Add 2 qts. hot water. Add uncooked spareribs, paprika, bouillon cubes, caraway seeds, and pepper. Cook covered, over low heat, 3 to 4 hours.
Fry floured bacon slices. Break bacon into sauerkraut.
Remove bones from the sauce before serving.
Yield: 4 servings