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Alsace Ribs with Sauerkraut

3 lb Lean pork spareribs cut in serving pieces
1 Glass jar sauerkraut with caraway seed
1/2 Head of cabbage; grated
1 lg Onion; sliced thin
1 Granny smith apple (cored and sliced)
1/2 c Water
1/2 c Light white wine

Sprinkle the ribs with salt and pepper and brown under broiler. Put alternating layers of meat, kraut, cabbage, onion, and apple in slow cooker.

Mix water and wine and pour over. Cook on low setting 8-10 hours. Serves 6

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