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