German Spareribs And Sauerkraut

1. 1

   Brown spareribs in a large frying pan on medium heat until most of the fat has been rendered.

2. 2

   Remove to a platter temporarily as you fry each batch.

3. 3

   Brown the sliced onions and then add the garlic and cook another minute or two, but do not brown the garlic.

4. 4

   Remove onions and garlic from the pan briefly with a slotted spoon and pour off any fat that may have accumulated.

5. 5

   Place mushroom soup and sauerkraut in the pan and stir well and scrape up any browned bits that may have stuck to the pan.

6. 6

   Add onions, garlic, and apples and stir again.

7. 7

   Place spareribs on top and cover pan.

8. 8

   Cook for about an hour on low, stirring occasionally.

9. 9

   Be cautious in adding any salt because of the sauerkraut, but taste and season accordingly.

10. 10

    Boil potatoes in salted water until just barely fork-tender.

11. 11

    Serve the sauce over the potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.