Title: Hochrippe und sauerkraut (spareribs and sauerkraut)
 Categories: German, Meats, Pork, Main dish, Vegetables
      Yield: 4 servings
 
     32 oz Sauerkraut; Canned (2 Cans)
      3 lb Spareribs; Country Style
      2 t  Paprika
      6 ea Beef Bouillon Cubes
    1/2 t  Caraway Seeds
    1/2 t  Pepper
     10 ea Bacon; Slices,Rolled InFlour
 
  Rinse and drain the sauerkraut.  Place sauerkraut in large 4-quart
  casserole.  Add 2 qts. hot water.  Add uncooked spareribs, paprika,
  bouillon cubes, caraway seeds, and pepper.  Cook covered, over low
  heat, 3 to 4 hours.  Fry floured bacon slices.  Break bacon into
  saurkraut. Remove bones from the sauce before serving.  Serve with
  dark bread and steins of beer.