Tinfoil Chef

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Did you know that there are actually people out there that don’t like sauerkraut? It’s amazing I know, but I’ve actually met people that thought the smell of sauerkraut cooking reminded them of a trash can full of used disposable diapers. Horrible that anyone could even think something like that about the taste delight that is sauerkraut.

Put 2 pounds of sauerkraut in a large 4-quart casserole and add 2 quarts of hot water. Add 3 pounds of uncooked spareribs, 2 teaspoons of paprika, 6 beef bouillon cubes, a half teaspoon of caraway seeds, and a half teaspoon of pepper. Cover and cook over a low heat for 3 to 4 hours.

While that’s getting started, fry up the floured bacon slices and break them into the saurkraut.

Be sure to remove the bones before serving.

This goes best with dark bread like pumpernickel.

2 16 oz cans sauerkraut (or equivalent amount of fresh frozen that’s been thawed)

2 teaspoons paprika

1/2 teaspoon caraway seeds

10 bacon slices — Rolled InFlour

3 pounds of country style spareribs

6 beef bouillon cubes

1/2 teaspoon pepper

Technorati Tags: beef bouillon cubes, spareribs and sauerkraut, bacon, sauerkraut recipe, spare ribs recipe, spare ribs, saurkraut, country style spareribs, dark bread

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