Spare Ribs With Sauerkraut

1. 1

   Place ribs in a large pot, cover them with water and bring to a boil. Reduce heat and simmer for 15 minutes. Drain the water and cool the ribs until you can touch them. Cut them into 1 or 2 rib portions. Sprinkle with salt and pepper and set them aside.

2. 2

   In a large Dutch oven saute the onion in shortening until glassy. Add the ribs, reduce the heat and cook for 15 minutes, stirring occasionally.

3. 3

   Drain sauerkraut and add it to the ribs. Pour water and wine over the ribs. Add the apple, bay leaf and cloves, turn up the heat and bring to a boil. Turn down heat to low, cover the pot and simmer for 1 1/2 hours.

4. 4

   Peel, wash and grate the potato and place into the sauerkraut mixture. Add a little water if needed. Stir and simmer another 1/2 hour. Season with salt and pepper and a dash of sugar.

* Per serving · 4 servings · Values may vary.