Hochrippe und Sauerkraut is an amazing German casserole that is heartwarming, slow cooking, and utterly delicious. The flavors will fill you with delight.
Hochrippe und Sauerkraut

Hochrippe und Sauerkraut (Spareribs and Sauerkraut)
Recipe type: Main Course
Cuisine: German
Serves: 4
  • 32 ounces sauerkraut; canned (2 cans)
  • 3 pounds spareribs; country style
  • 2 teaspoons paprika
  • 6 beef bouillon cubes
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon pepper
  • 10 bacon; slices, rolled in flour
  1. Rinse and drain the sauerkraut. Place sauerkraut in large 4-quart casserole. Add 2 quarts hot water.
  2. Add uncooked spareribs, paprika, bouillon cubes, caraway seeds, and pepper. Cook covered, over low heat, 3 to 4 hours.
  3. Fry floured bacon slices. Break bacon into saurkraut.
  4. Remove bones from the sauce before serving.
  5. Serve with dark bread and steins of beer.
Photo shown topped with sauteed apples.

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