Spareribs With Kraut - cooking recipe

Ingredients

3 lb. pork spareribs
1 (27 oz.) can sauerkraut
1 c. tart apple (unpared), finely chopped
1 c. carrots, shredded
1 1/2 c. tomato juice
2 Tbsp. brown sugar
2 tsp. caraway seed

Preparation

Cut ribs into pieces.
Season with 2 teaspoons salt and 1/4 teaspoon pepper.
Place in Dutch oven; brown well.
Combine kraut (including liquid) with remaining ingredients; spoon over ribs. Simmer, covered, for 1 3/4 hours, or until ribs are done, basting with juices several times during the last hour of cooking.
Skim off excess fat.
Makes 6 servings.