Cut ribs in serving pieces. Season. Brown in melted shortening in heavy kettle or skillet. Add water. Cover and cook slowly for 1 hour. Empty kraut into another heavy kettle. (Wash if very tart, drain, and add 3/4 cup water.) Add remaining ingredients. Cover and cook slowly for 30 minutes. Pour off drippings from ribs. Add kraut and 3 tablespoons drippings to ribs and cook an additional hour. SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman.
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|Serving Size: 1 Serving (390g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 585 (67%)|
|Amt Per Serving||% DV|
|Total Fat 65g||87 %|
|Saturated Fat 21.7g||109 %|
|Monounsaturated Fat 24.7g|
|Polyunsanturated Fat 10.4g|
|Cholesterol 191.8mg||59 %|
|Sodium 359.4mg||12 %|
|Potassium 784.2mg||21 %|
|Total Carbohydrate 33.9g||10 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 32.3g|
|Protein 36.2g||52 %|
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Calories per serving: 867
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