Spare Ribs, Cabbage, and Sauerkraut

Ingredients

• 3 pounds pork spareribs bone-in
• 3 cloves garlic thinly sliced
• 1 Tbsp caraway seeds 
• 1 Tbsp cracked pepper black
• 4 servings kosher salt and pepper freshly ground
• 32 ounce sauerkraut drained
• 4 cups thinly cabbage shredded ( 1 medium head)
• 1 medium onion yellow thinly sliced
• 2 Tbsp brown sugar 
• 2 cups water 
• 2 cups chicken stock see 
• 1 bottle beer your favorite
• 0.3 teaspoon caraway seeds 

Equipment

• oven
• plastic wrap
• roasting pan
• aluminum foil
• dutch oven

Directions

1. Rub the spare ribs with spices, and chill: Rub the ribs with garlic, caraway seeds, and cracked black pepper. Wrap in plastic wrap and refrigerate for up to 24 hours (if you have time, otherwise skip).
2. Roast the spare ribs:
3. Heat oven to 400°F. Unwrap spare ribs from plastic wrap. Season the ribs with salt and pepper. Wrap the ribs with aluminum foil and place them on a roasting pan. Roast at 400°F for 1 hour 15 minutes, or until tender.
4. Remove from oven and set aside.
5. Place sauerkraut, onion, caraway seed, brown sugar, and cabbage in a Dutch oven. Stir in beer, water, and chicken stock.
6. Add pepper to taste. Reduce the oven temperature to 375°F.
7. Bake the sauerkraut cabbage mixture, covered, for 3 hours.
8. Add ribs to sauerkraut, bake one more hour: Lower the oven temperature to 325°F.
9. Place ribs over sauerkraut, cover, and cook for an additional hour.
10. Add more liquid if needed.
11. Serve the ribs with the sauerkraut. Good with boiled potatoes.