32 ounces of sauerkraut, rinsed and drained
3 pounds of country-style spareribs
2 teaspoons of paprika
6 beef bouillon cubes
1/2 teaspoon of caraway seeds
1/2 teaspoon of pepper
10 slices of bacon, sliced and rolled in flour
3 pounds of country-style spareribs
2 teaspoons of paprika
6 beef bouillon cubes
1/2 teaspoon of caraway seeds
1/2 teaspoon of pepper
10 slices of bacon, sliced and rolled in flour
Rinse and drain the sauerkraut, and place it in a 4-quart pan. Add 2
quarts of hot water. Add the uncooked spareribs, paprika, bouillon
cubes, caraway seeds and pepper. Cook covered with low heat for 3 to
4 hours.
Fry the floured bacon slices until they are crisp, and break them into the
sauerkraut. After the ribs are cooked, remove the bones from them
before serving.
Serve with dark bread.
quarts of hot water. Add the uncooked spareribs, paprika, bouillon
cubes, caraway seeds and pepper. Cook covered with low heat for 3 to
4 hours.
Fry the floured bacon slices until they are crisp, and break them into the
sauerkraut. After the ribs are cooked, remove the bones from them
before serving.
Serve with dark bread.
| The Main Courses Chef presents ... Spare Ribs & Sauerkraut at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Main Courses | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
