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Spareribs and Kraut
December 29, 2012

Most excellent! I've made this recipe twice in the past two weeks...once with bone-in and once with boneless ribs and it turned out fabulous on each occasion. I also used "plain" sauerkraut once and kraut with caraway seeds once...each magnificent! One caveat: if you read the recipe and follow the part about 30 mins at 350 degrees....trichinosis is likely to ensue and the potatoes will be as hard as quantum mechanics. A solid hour in the oven,at a minimum, and the tenderness of the ribs will bring tears to your eyes.

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