Country Spareribs, Sauerkraut and Knoepfla

Brown boneless country style spareribs in oil.  Add:

1 chopped onion

Salt & pepper then add 

4 cups regular chicken broth

4 cups unsalted chicken broth.  

Bring to a boil and then simmer for 1 1/2 -2 hrs.  

Add: 

1 or 2 jars sauerkraut ( depending on how much you prefer). 

Simmer together.  Put large pot of salted water on to boil while you make the Knoepfla.

2 cups flour

2 eggs

2 tsp. baking powder (optional)

1 tsp salt.  

Chopped fresh parsley (optional)

Add milk to consistency of noodle dough. (Can double or triple the recipe!)  

Knead until elastic.  Roll into ropes about 1” in diameter.  With kitchen shears, cut off small pieces of dough into boiling water and cook for 10 min.  Put cooked knoepfla into pot with ribs and sauerkraut and simmer for 1 hour (Retain boiled water in case you need to add liquid to ribs and all the knoepfla). Serve with mashed potatoes. 

Knoepfla are sort of like German Gnocchi or free form noodles.  They are much loved by Germans from Russia like my Dad’s family.