Pork spareribs cooked with sauerkraut, onions, white wine, and juniper berries.
Have you ever had spareribs and sauerkraut?
This is a dish that I’ve never had outside of my own home.
Elise Bauer
But I certainly have never seen them as a menu item here in California.
Too bad, too!
This is a perfect dish for a cold winter day.
We serve them over boiled potatoes withketchup.
The sweet tang of the ketchup is a perfect complement to the savory spareribs and potatoes.
Many people also prefer them served with mustard.
But believe me, they are wonderful, especially with the ketchup.
Heat vegetable oil in a large heavy pot on medium high heat.
Add the ribs and brown them.
Remove the ribs from the pot and add the chopped onion to the pot.
Saute the onions for 3 minutes.
Then add the minced garlic for a minute more.
Return the ribs to the pot.
Add the sauerkraut and wine to the pot.
Add just enough water to cover the ribs.
Add 10 juniper berries and a sprinkle of caraway seed to taste.
Bring to boil and reduce heat to simmer.
Simmer until the meat falls off of the bones, anywhere from one to two hours.
Remove the bones and juniper berries.
Add salt and pepper to taste.
Serve with boiled potatoes.
