Spareribs and Sauerkraut

1. 1

   Preheat the oven to 300F.

2. 2

   Choose a baking pan that will accommmodate the ribs in pieces or all hitched together, with the kraut in the space left over.

3. 3

   Eight country-style ribs cut into a 6-rib and a 2-rib hunk, plus the can of kraut, fit perfectly in a 9-by-13-inch pan.

4. 4

   For more ribs, get a bigger pan and more kraut.

5. 5

   Place the ribs in the pan and the sauerkraut in a mound beside them.

6. 6

   Cover the ribs not the kraut with the barbecue sauce.

7. 7

   Use as much as you like, maybe more than half the bottle, maybe less.

8. 8

   Cover the pan tightly withaluminum foil and bake for 3 hours.

9. 9

   Lift a corner of the foil near the end of the time to sneak a look.

10. 10

    The ribs should be nicely browned and glazed and your mouth should water.

11. 11

    Serve hot.

No additional tips available.