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Cut ribs in pieces. Season with salt and pepper. Place in Dutch oven and brown well. Combine kraut (including liquid) with remaining ingredients; spoon over ribs. Simmer, cover, for 1-¾ hours or until ribs ared done, basting with juices several times during the last hour of cooking. Skim off excess fat.
From BH&G All-Time Favorites, 1971
Your Spareribs with Kraut is ready. Bon appetit!
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