Alsace Ribs with Sauerkraut
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6 Servings
3 lb Lean pork spareribs
Cut in serving pieces
1 Glass jar sauerkraut with
Caraway seed
1/2 Head of cabbage; grated
1 lg Onion; sliced thin
1 Granny smith apple
(cored and sliced
1/2 c Water
1/2 c Light white wine
Sprinkle the ribs with salt and pepper and brown under broiler. Put
alternating layers of meat, kraut, cabbage, onion, and apple in slow
cooker.
Mix water and wine and pour over. Cook on low setting 8-10 hours. Serves 6
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