"Nonnymus" wrote

Rack of St. Louis cut ribs, separated
2 cup chicken stock or water
2# frozen kraut
2# lightly cut baby reds
2 tbsp pickling spice, in bag
simmer 6-8 hours and remove when meat falls off bone. Remove bones,
shred meat. We don't have a crock pot, but I bet one'd work swell.
Serve in bowl with caraway seeds sprinkled lightly on top.
Stand back

--
Nonny

I wonder why St. Louis cut, if they are going to be cooked that way? Spares
in cryovac would probably work just as well, perhaps with a better meat to
bone ratio, and are a hell of a lot less expensive. St. Louis is the most
expensive way to buy spares.

MartyB in KC