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Ribs and Kraut

1 cn Sauerkraut; 32 oz
1/4 c White wine or vermouth
2 tb Flour
2 lb Spareribs; country style
Pepper; to taste

Rinse and drain sauerkraut in a colander. Rinse well with cold water. Squeeze excess water out with hands. Place in slow cooker. Add 2 T flour and the 1/2c wine or dry vermouth. Mix with fork. Put the ribs on top of the sauerkraut. Season with pepper. Cook on low setting 6-12 hours, or less on high setting.

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