Alsace Ribs with Sauerkraut

Course : Vegetables
Serves: 6
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3 pounds Lean pork spareribs cut in serving pieces
1 jar Glass jar sauerkraut with caraway seed
1/2 Head cabbage -- grated
1 large Onion -- sliced thin
1 medium Granny Smith apple cored and sliced
1/2 cup Water
1/2 cup Light white wine

Preparation / Directions:

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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