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Spareribs & Sauerkraut

4 to 4 1/2 pounds of pork spareribs
3 tablespoons of shortening, melted
1 1/2 teaspoons of salt
1/2 teaspoon of pepper
1 medium onion, sliced
2 stalks celery, coarsely chopped
one 28 ounce can of shredded sauerkraut, undrained
1 teaspoon of caraway seeds
1 teaspoon of sugar

Have butcher cut rib section lengthwise into serving pieces. Brown spareribs slightly on both sides in shortening in a large skillet over medium heat. Drain well.

Sprinkle ribs on both sides with salt and pepper. Place ribs in a large Dutch oven; add water to cover, onion, and celery. Cover and cook over low heat 1 1/2 hours or until ribs are tender. Drain well.

Place sauerkraut, caraway seeds and sugar in bottom of Dutch oven; stir well. Place ribs over sauerkraut; cover and cook over low heat 30 minutes. To serve, arrange sauerkraut on a serving platter, and place ribs over top. Yield: 4 to 6 servings

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