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Ingredients
- 3 lb Spareribs
- 3 1/2 c. Sauerkraut
- 2 tsp Salt
- 1/2 tsp Pepper
- 2 Tbsp. Caraway seeds
Directions
- Boil ribs till done, about 15 to 20 min. Season ribs with salt and pepper. Combine sauerkraut with caraway seeds in roasting pan. Lay string, long sufficient to overlap ribs and tie, on top of sauerkraut. Place a layer of ribs on top ofEstring and sauerkraut. Stuff with dressing/stuffing. Place remaining ribs on top of dressing/stuffing (see below). Tie with string. Bake, covered, at 400 to 450Edegrees 2 1/2 to 3 1/2 hrs.EServe withEBlack Eyed Peas, Mashed Potatoes, Gravy, and Cranberry Sauce.
- Dressing/Stuffing:1 large loaf of bread, cubed2 pound sausage (get really good tasting sausage for this)
- 1 quart. diced celery1 c. diced onion (heaping)
- 1EEtbsp. salt1/2 teaspoon pepper1 teaspoon sage (or possibly to taste)
- 4 Large eggs, beaten2 handfuls parsley, cut fine1 1/2-2 c. canned chicken broth (or possibly homemade)
- Cook celery and onion separately in small amount of butter and cold. Fry sausage lightly (barely golden), breaking into small pcs. Drain and cold. Blend bread with seasonings. When meat and vegetables are cold, blend with bread cubes. Add in Large eggs to bread mix. Add in parsley and mix well. Add in broth.E
- Barb Says: My family has a tradition to serve both sides of the family. My Dad's family is German and my Mom's is Southern Irish. We always have this on New Years Day. We always have to have atleast a Tbsp. of sauerkraut for the German tradition and a Tbsp. of black eyed peas for the Southern tradition to bring in the New Year right!
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