Barbecued Ribs and Kraut


  • 4 lbs. spareribs
  • 2 tablespoons butter
  • 1/2 cup finely chopped onions
  • 1 cup water
  • 1 cup ketchup
  • 2 tablespoons vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons worcestershire sause
  • 2 tablespoons brown sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 16 oz jar sauerkraut


Cut spareribs into serving-sized pieces.

In a Dutch oven brown ribs slightly, then remove to plater. You may need to work in batches. Pour fat from skillet, if any, melt butter in skillet, add onion, cook until brown.  Add water and deglaze pan, scraping the bits from the bottom

Add next 9 ingredients: simmer 20 minutes.

Return ribs to Dutch oven. Bake, covered, in a moderate oven - 350 for 1.5 hours. During the last half hour, add saurkraut

Makes 4-6 servings.

Sauerkraut and can be added to the ribs and sauce the last half hour, or sauce can be poured over them.

Source: Glenna McKnelly

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