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 BBS: The GWE BBS [ASV/CIN]
Date: 01-26-94 (11:00)             Number: 399
From: BECKSUM #116 @1412002*1      Refer#: NONE
  To: R2D2 #3 @1614017*1            Recvd: NO  
Subj: spareribs and kraut            Conf: (37) Home Cooki
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Re: Spareribs and Sauerkraut

Nice ribs recipe: but I am German and can give you a couple of hints as to
how to "customize" your pork. First, braise the meat in a pan of ham
drippings, just till it gets golden. Put the ribs in a crock pot; pour the
saurkraut over top, sprinkle with caraway seeds, pepper, a squirt of mustard
and about 1/2 c. BROWN SUGAR. Put on the lid and cook on low for 7 or 8
hours. If it dries out, pour in a little beer.
The braising reduces the fat content, and if you rinse the saurkraut before
using it reduces the added sodium content without affecting flavor. It's
important to NOT let the meat get too wet; My Oma (granny) made sure there
was only about 3 fingers of liquid in the bottom of the pot.
,,,this dish fills up the house with wonderful aromas!
-Becksum

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