2 lb. Pork Spareribs (small bone)
1-2 Cans Bavarian Style Sauerkraut
1 1/2 – 2 t. Salt
Dumplings:
2 C. Bisquick
2/3 C. Milk
Cut spareribs into serving size portions, place in large pot packed snuggly. Cover barely with water; add salt and simmer until very tender approx 2 1/2 hours. When falls off bone, add sauerkraut. Turn heat up so water boils.
Dumplings: Mix Bisquick and milk with fork until Bisquick is moist. Do not overmix. Spoon onto boiling stew. Turn heat back down to low and cook uncovered for 10 minutes. Cover and cook 10 more minutes, or until dumplings are fluffy and no longer doughy.
I buy spareribs at Sam’s Club and then freeze them in proper portions. When I get a craving, I have them on hand. This is definitely comfort food for me.