1 each sauerkraut, 32 oz can
1/4 cup white wine or vermouth
2 tablespoon flour
2 pound spareribs, country style
1 pepper, to taste
Rinse and drain sauerkraut in a collander. Rinse well with cold water. Squeeze excess water out with hands. Place in crockpot. Add 2 tb. flour and the 1/2 c wine or dry vermouth. Mix with fork. Put the ribs on top of the sauerkraut. Season with pepper. Cook on low setting 6-12 hours, or less on high setting. Variation - Add sliced peeled apples to the saurkraut. Also can substitute pork chops for ribs. May wish to brown first, if fatty.