This was a very special dish for my father and me when I was growing up. Meat was expensive and scarce during WWII, so Mom had to find a memorable event to prepare this. I actually took my Mom's recipe and updated it slightly for today's tastes and diets (but no, it isn't "diet food"!) I just recently updated it again in May, 2009 to use the leaner baby back rins instead of the fattier spareribs. It's totally delish!! Serve with mashed or boiled potatoes and pumpernickel or rye bread
Serves 4

1 rack baby back pork ribs (about 3-4 lbs)
Bavarian Seasoning (recipe below)
1/2 cup dry whie wine
1/2 cup chicken stock
1 can Bavarian Style sauerkraut (15 oz)
1 cup chopped onion
1 granny smith apple -- cored and sliced
1/4 cup packed brown sugar
1 teaspoon caraway seed
Pinch kosher salt
1/2 teaspoon coarse-ground black pepper

Preheat oven to 300 F. Sporay a 13x9x2 baking pan with non-stick cooking spray.

Tim excess fat from ribs. Using a sharp small knife loosen and pull away and discard the thin membrane covering the bony side of the ribs. Coat both sides of the ribs liberally with the Bavatian Seasoning. Cut the slab of ribs into 4 sserving portions and transfer to the prepared pan. Pour wine and chicken stock around (not over) ribs into the bottom of the pan. Cover pan tightly with foil and bake undisturbed 2 hours.

Meanwhile, Combine sauerkraut with remaining ingrecients; set aside. After ribs have baked 2 hours, remoive foil cover and remove ribs to a plate. Arrange sauerkraut mixture in baking pan and add a little more white wine or chicken stock if mixture it soo dry. Nestle ribs into sauerkraut mixture, meaty side up and continue to bake uncovered 45-60 minutes or until ribs are nicely browned and sauerkraut is bubbly.

Serve immediately with 1763 Inn Mashed Potatoes.
1 tablespoon whole black peppercorns
1 tablespoon coarse sea salt
2 whole allspice
1 bay leaf, broken up
1/2 teaspoon dried rosemary
1/2 teaspoon whole mustard seeds
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried leaf sage
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
2 teaspoons kosher salt
1 teaspoon coarse ground black pepper
1 teaspoon dry mustard (Coleman's)
1 teaspoon ground sage
1/2 teaspoon ground rosemary
1/4 teaspoon ground thyme
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground allspice

In a spice grinder or mortar and pestle, place peppercorns, sea salt, allspice, bay leaf, rosemary, mustard seeds, thyme leaves and sage leaves; grind throughly until quite fine. Empty contents into a small bowl and stir in the garlic powder and onion powder. Yields enough to season both sides of one rack ob prok baby back ribs; also can be used to season beef or pork roasts, pot roasts, etc. Recipe can be doubled or even tripled to have on hand; store in a tightly sealed ontainer up to 3 months.

ALTERNATE: Combine all ingredients and mix well, and proceed as dirercted above.

Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved