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Spareribs With Kraut

3 lb Pork spareribs
2 ts Salt
1/4 ts Pepper
1 27-oz. can sauerkraut
1 c Finely chopped unpared tart apple
1 c Shredded carrot
1 1/2 c Tomato juice
2 tb Brown sugar
2 ts Caraway seed

Cut ribs in pieces. Season with salt and pepper. Place in Dutch oven and brown well. Combine kraut (including liquid) with remaining ingredients; spoon over ribs. Simmer, cover, for 1-3/4 hours or until ribs ared done, basting with juices several times during the last hour of cooking. Skim off excess fat.

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