• 2 lbs. spare ribs
• ¼ teaspoon caraway seed
• 1 qt. sauerkraut
• 3 qts. cold water
• 1 large onion, quartered

Cover spare ribs with cold water and bring to boiling point. Skim, add onion, sauerkraut and caraway seed and simmer uncovered for two hours or until meat is tender. Add no salt. The brine in the sauerkraut is salty.