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Beer Recipes » Main dishes » Sauerkraut Spareribs


6 slices of bacon
3 pounds country-style spareribs
1/2 cup (about) all-purpose flour
1 medium sweet onion, sliced very thin and separated into rings
6 cups beef broth
12 ounces beer (may substitute additional broth)
1 bag (16 ounces) fresh sauerkraut (or 3 cups homemade), rinsed and drained
1 Tablespoons sweet Hungarian paprika
1/2 teaspoon caraway seeds
1/2 teaspoon coarsely-ground black pepper


Place bacon in a large Dutch oven and cook until crisp. Remove, drain, crumble into large chunks, and set aside.

Dust spareribs with flour. Brown in the bacon drippings. Set aside.

Sweat onions in the drippings (add a little butter, if necessary) until translucent. Stir in beer, scraping up any browned bits from the bottom. Cook for 3 minutes, then add beef broth.

Return spareribs to the pot, along with any accumulated juices. Add sauerkraut, paprika, caraway seeds, and pepper. Stir.

Cover and simmer over low heat until ribs are tender and falling off the bone, 3 to 4 hours. Remove bones and stir in bacon pieces before serving.
Yield:    4 to 6 servings
Cooking Time:    3 hours
Preparation Time:    15 min
Source:    http://homecooking.about.com

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