Sauerkraut, Ribs, and Dumplings

SauerKraut, Ribs, And Dumplings

Ingredients:

Ribs

3 to 5 lbs. spareribs or baby back ribs

1 to 2 Tablespoons Penzy Galena Street rib rub

   or your favorite.

1 cup water

1 32oz. jar Sauerkraut

Dumplings:

1 cup flour

1/2 teaspoon salt

1 1/2 teaspoon baking powder

1 teaspoon caraway seeds

1 egg

1/3 cup milk

2 tablespoons salad oil

Directions:

Preheat the oven to 300*.  Rub the ribs with Galena Street seasoning or your seasoning of choice.  Put the ribs in a pan big enough to hold the whole slab.  Add enough water to just cover the bottom of the pan.  Cover with foil and bake for 3 hours.  Cut into serving pieces, or remove the meat from the bones if desired, cover and keep warm.  

Add the sauerkraut to the liquid in the pan.  The kraut should have a good amount so the dumplings won't get dry while cooking.  Add another 1/2 to 1 cup water if the kraut isn't at least covered half way with liquid.  Put in the oven for about 1 hour until the kraut is mellowed.   While the kraut cooks, prepare the dumpling dough.

Dumplings:  In a medium bowl, combine the flour, salt baking powder, and caraway seeds.  In a separate bowl, lightly beat the eggs.  Add the milk anad oil and mix.  Add the dry ingredients to the wet and mix just until combined.  When the kraut is done to your liking, remove pan from the oven.  Drop the dumpling dough by the spoonful on top of the kraut.Cover with foil and return to the oven for 15 to 18 minutes.  Serve with the ribs.   Serves 6