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Spareribs and Sauerkraut

32 oz Sauerkraut; canned (2 cans)
3 lb Spareribs; country style
2 ts Paprika
6 ea Beef bouillon cubes
1/2 ts Caraway seeds
1/2 ts Pepper
10 ea Bacon; slices,rolled inflour

Rinse and drain the sauerkraut. Place sauerkraut in large 4-quart casserole. Add 2 qts. hot water. Add uncooked spareribs, paprika, bouillon cubes, caraway seeds, and pepper. Cook covered, over low heat, 3 to 4 hours. Fry floured bacon slices. Break bacon into saurkraut. Remove bones from the sauce before serving. Serve with dark bread and steins of beer.

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