German Spareribs And Sauerkraut

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 -4 lbs lamb spareribs, cut into serving pieces
• 1 large onion, sliced
• 5 cloves garlic, sliced
• 2 granny smith apples, chopped (you can leave the skins on)
• 1 can cream of mushroom soup
• 1 (28 ounce) can sauerkraut, drained and rinsed well
• salt and pepper
• 12 medium red potatoes

Recipe

• 1 brown spareribs in a large frying pan on medium heat until most of the fat has been rendered.
• 2 remove to a platter temporarily as you fry each batch.
• 3 brown the sliced onions and then add the garlic and cook another minute or two, but do not brown the garlic.
• 4 remove onions and garlic from the pan briefly with a slotted spoon and pour off any fat that may have accumulated.
• 5 place mushroom soup and sauerkraut in the pan and stir well and scrape up any browned bits that may have stuck to the pan.
• 6 add onions, garlic, and apples and stir again.
• 7 place spareribs on top and cover pan.
• 8 cook for about an hour on low, stirring occasionally.
• 9 be cautious in adding any salt because of the sauerkraut, but taste and season accordingly.
• 10 boil potatoes in salted water until just barely fork-tender.
• 11 serve the sauce over the potatoes.