Spareribs with sauerkraut is something I’ve never had outside of my own home. My father claims that there are restaurants in Minnesota (where he grew up) that serve them. But I certainly have never seen them as a menu item here in California. Too bad, too. They are the perfect dish for a cold winter day, served with ketchup over boiled potatoes. This is a German dish; my grandmother made spareribs this way and my father makes them this way. I suppose if you’ve never had spareribs and sauerkraut, they don’t look particularly appealing – what with the different shades of gray. But believe me, they are wonderful, especially with the ketchup.

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