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Spareribs with Champagne and Sauerkraut


  • 1 or 2 slabs pork ribs
  • Seasoned salt
  • Black pepper
  • Garlic powder
  • 1 jar sauerkraut, drained
  • 1 bottle domestic champagne


  1. Season ribs on both sides with seasoned salt, black pepper and garlic powder to taste. Put ribs in baking pan; enclose with aluminum foil.
  2. Bake at 425 degrees F for 1 hour.
  3. Add sauerkraut. Add champagne and return to oven for another hour.
  4. Serve with either mashed or baked potatoes and a salad.
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