Barbecued Ribs With Beer And Sauerkraut
4 large eggs, hard boiled
2 cups (16 ounces) sauerkraut
3 pounds spareribs
1 cup barbecue sauce
1 bottle (12 fluid ounces) beer
Drain the sauerkraut, pouring the liquid over the spareribs. Marinate at room temperature, about 1 hour. Pat dry and place in a roasting pan.
Brush the barbecue sauce on the ribs and bake in the oven for 1-1/2 hours or until very tender, brushing on more sauce as they cook. Remove the ribs to a platter and keep warm. Add the beer to the pan, bring to a simmer and reduce by half. Stir with a wooden spoon to loosen the meat juices and sauce that are stuck to the pan. Add the drained sauerkraut to the pan and simmer until hot and the liquid is absorbed. (More barbecue sauce can be added to flavor the kraut if desired) Mound the sauerkraut on a platter and arrange the ribs around the kraut.
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