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Ingredients

• 5 to 6 pounds country-style pork spareribs
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper, divided
• 28 ounces sauerkraut, rinsed, drained
• 1 1/2 cups coarsely chopped cooking apples
• 1 1/2 cups chicken broth
• 3/4 cup chopped onion
• 8 whole cloves
• 3 tablespoons firmly packed light brown sugar
• 2 teaspoons chopped fresh parsley

Directions

• 1
  Preheat the broiler to 450°F.
• 2
  Arrange spareribs on the rack of a shallow roasting pan. Sprinkle spareribs with salt and 1/4 teaspoon black pepper. Broil 6 inches from heat, turning frequently, for 30 minutes to brown spareribs. Reduce oven temperature to 325ºF.
• 3
  Mix the sauerkraut, apples, broth, onion, cloves, brown sugar and remaining black pepper in a large bowl.
• 4
  Arrange spareribs in a 15 × 11-inch baking pan. Spoon sauerkraut mixture over spareribs; cover with foil.
• 5
  Bake the spareribs, basting twice with pan drippings, for 2 hours. Transfer spareribs and sauerkraut mixture to a large serving platter. Remove the cloves and discard. Sprinkle with parsley. Serve hot.