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
- 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.