Spare Ribs and kraut dinner Jan 31, 2011

We are in the midst of a winter storm.  I went to get some 'stock up' stuff, saw a bag of kraut and suddenly got hungry for this dinner.

SPARERIBS AND SAUERKRAUT 6 to 7 lbs. "Country Style" pork ribs or boneless pork 1/2 tsp. pepper1 tsp. salt3 lbs. can sauerkraut or deli plastic bag style 1 shredded carrot ( you may use a cup or so of diced apple) 3/4 c. chopped onion 2 tsp. ground clove 1 tbsp. cinnamon 1 tsp. nutmeg 1/2 c. brown sugar 1/4 c. dark molasses 1/4 tsp. black pepper 1 1/2 c. chicken broth Preheat oven to 350.  Pat ribs dry and salt and pepper, In heavy dutch oven add some oil and brown all sides of ribs  Drain sauerkraut. Place on top of browned ribs. Mix spices, carrot or apples, onion, sugar and molasses and place on top of sauerkraut and ribs. Pour chicken broth on top. Cover and bake 2 hours. Serve topped with sour cream. Salad was just some greens, carrot, green and black olives, orange sections, pepperonici pepper and bottled dressing.