Spareribs and Sauerkraut

Hmmm...I'm not really sure on how, where or when Spareribs and Sauerkraut became a staple dish, but I sure love this combination! I found this recipe few years ago when I was trying to 'impress' Barry back then with my cooking skills...hehehe...*wink* *wink* I used to make him a lot of Filipino dishes (and still do), which he all love...so anyway, I decided to wonder around to his German roots and this is what I came up with...SPARERIBS AND SAUERKRAUT!!! German, Scottish or what not, where did this dish originated??? We have no clue, but we surely love it and it became one of our favorite casseroles that I like to make.

The original recipe did not call for carrots when I first made it. The dish looked too blah and gray to me so I added carrots to give it a splash of color next time around. I usually add more applesauce and a tad of sugar to make it a little sweeter and to make a subtle camerilization on top of the casserole;-) The simple ingredients makes this a very hearty dish and flavorful, too! Just to think of it, I was never a big fan of sauerkraut and after eating this dish, I became a sauerkraut nut! And I married one, too!!! LOL

Speaking of German cooking...we'll get into the schnitzels, wursts and strudels some other time LOL :-P

Ingredients:
2-3 lbs. of bone-in spareribs (can also use Country Ribs or Rib Ends)
1 large can of sauerkraut (28 oz)
1 large yellow onion, chopped
Minced Garlic
1 cup white wine (or cooking white wine)
1 cup applesauce (can also substitute with freshly chopped apples)
Salt and Pepper
2-3 Tbsp of Olive Oil
3-4 Medium sized carrots, sliced
Sugar
1 tsp caraway seeds

Directions:
Sprinkle salt and pepper on ribs. In a large frying pan or skillet, brown ribs in olive oil. Set ribs aside. Then saute onions and garlic in the same oil. Heat oven at 250 degrees F. Place browned ribs, sauerkraut, onion, garlic, applesauce, carrots and wine into a large casserole. Sprinkle caraway seeds on top. Bake on low heat for about two hours or longer. You'll see the meat will just peel off from the bones...YUMMY!

Serve with mashed, baked or boiled potatoes. Also great with steamed rice.

Enjoy!