Preparation:

Preheat oven to 350° F.

Cut back ribs into serving size pieces. Sprinkle both sides of pieces with seasoned salt and pepper.

Mix caraway seed into sauerkraut, then place into a shallow 2-quart casserole. Arrange onion slices over sauerkraut.

Cover with the tomatoes and their juice, cutting any whole tomatoes into pieces.

Sprinkle with sugar. Place back ribs over entire surface; cover.

Bake for 1 hour. Uncover and continue to cook about 1 more hour.

Servings: 6
Source:
Submitted by: Recipe Group Member
Date:

• 
• 
• 
• 

•