3 lb Pork spareribs

           Salt
           Pepper
      2 tb Oil

      1 lg Garlic clove, minced

      4 sl Bacon, chopped

      1 lg Onion, chopped

      1 cn Sauerkraut, drained (2 lb)

    1/2 lb Carrots, peeled and sliced

      1 t  Caraway seeds

      6 md Red potatoes, quatered

    3/4 lb Polish kielbasa, cut into

           -2" pieces
      1 cn Chicken broth (14 1/2 oz)

    1/2 c  Dry white wine

  The long, slow cooking of sauerkraut with pork spareribs and kielbasa
  mellows the sharp flavor of sauerkraut. Dark rye bread and a crunchy
  salad are all that is needed to complete this meal.
  Cut ribs between bones into single pieces. Season to taste with salt
  and pepper. Brown ribs in oil in large skillet. Remove ribs. Add
  garlic, bacon and onion to skillet and saute until onion turns
  golden, stirring occasionally.
  Stir in sauerkraut, carrots and caraway seeds. Spoon sauerkraut into
  bottom os casserole to cover. Arrange half of ribs over sauerkraut
  along with potatoes and kielbasa. Spoon remaining sauerkraut over top
  of meat and vegetables. Top with remaining ribs. Pour over chicken
  broth and white wine. Bake at 325'F. 2-3 hours or until ribs are
  tender.