SPARERIBS WITH CARAWAY KRAUT

3 pounds spareribs, cut into 4 rib servings 2 teaspoons salt

1 teaspoon pepper

1 can (No. 2 ½) or (3 ½ cups) sauerkraut, well drained

¼ cup brown sugar

1 ½ cups tomato juice

2 medium carrots, shredded

1 tart apple, finely chopped or shredded (do not peel)

1 large onion, finely chopped

1 ½ to 2 teaspoons caraway seeds

Season ribs with salt and pepper. Place ribs in single layer in Dutch oven or baking pan. Dissolve brown sugar in tomato juice. Combine with sauerkraut, carrots, apple, onions and caraway seeds.

Spoon over ribs.

If ribs are excessively fat, cook in a pan for 20 minutes in a hot oven before placing in the Dutch oven or baking pan to bake. Remove excess fat, cover pan and cook until ribs are tender but not falling apart. The amount of time to bake will depend on the size of the ribs. I usually bake at 350 F for 2 or 3 hours, covered. — Judy Henderson, Bethany

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DEAR MELBA: I’m looking for a copy of Maxine Boatright’s book, “Dannysday Recipes.” Can you help? Thank you.

— Tommie Riley, Hobart

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