Spareribs and Bohemian Sauerkraut
Source: Southern Living Magazine, November 1972
Yield: 4 servings

2 lb spareribs
1 tsp salt
1 tbsp shortening
1/4 cup water
16 oz sauerkraut
3 tbsp onion; chopped
1/8 tsp caraway seeds
1/8 tsp salt
3 tbsp sugar
3 tbsp bacon drippings

Cut ribs in serving pieces. Season. Brown in melted shortening in heavy kettle or skillet. Add water. Cover and cook slowly for 1 hour. Empty kraut into another heavy kettle (wash if very tart, drain, and add 3/4 cup water.) Add remaining ingredients. Cover and cook slowly for 30 minutes. Pour off drippings from ribs. Add kraut and 3 tablespoons drippings to ribs and cook an additional hour.