Spareribs and Sauerkraut

Ingredients:

2 cans sauerkraut; canned (32 oz.)
2 tsp. paprika
1/2 tsp. caraway seeds
10 bacon; slices,rolled in flour
3 lb. spareribs; country style
6 beef bouillon cubes
1/2 tsp. pepper

Procedure:

Rinse and drain the sauerkraut. Place sauerkraut in large 4-quart casserole. Add 2 quarts hot water. Add uncooked spareribs, paprika, bouillon cubes, caraway seeds, and pepper. Cook covered, over low heat, 3 to 4 hours. Fry floured bacon slices. Break bacon into sauerkraut. Remove bones from the sauce before serving. Serve with dark bread and steins of beer.