Spare ribs on sauerkraut

Ingredients for 4 servings:

• 1 ½ kg spare ribs
• 750 g sauerkraut (wine sauerkraut, 1 large can)
• 200 ml water (approx. 1/2 can)
• Salt
• pepper
• Paprika powder, sweet + hot

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Make a mixture of salt, pepper, sweet and hot paprika (a lot of the last two). Rub the ribs with the spice mixture, adding a little extra seasoning is fine. Tie a tight knot at one end of the roasting bag, add sauerkraut to the foil and spread it out, then add water. Place the ribs on top of the sauerkraut, close the roasting bag and pierce the top several times with a pin to prevent the foil from bursting. Cook in the oven at 180°C for about 1 hour, then visually check whether the meat is slowly separating from the ribs. If it is, the ribs are cooked. The sauerkraut will absorb the juices and some of the seasoning from the ribs and a sauce will form that you don’t need to adjust. This is why you should add a little extra seasoning; some of it will end up in the cabbage.