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Alsace Ribs with Sauerkraut
3 pounds Lean pork spareribs cut in serving pieces
1 Glass jar sauerkraut with caraway seed
1/2 Head cabbage -- grated
1 large Onion -- sliced thin
1 Granny Smith apple (cored and sliced)
1/2 cup Water
1/2 cup Light white wine
Sprinkle the ribs with salt and pepper and brown under broiler. Put
alternating layers of meat, kraut, cabbage, onion, and apple in slow
cooer. Mix water and wine and pour over. Cook on low setting 8-10 hours.
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