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Spare ribs and sauerkraut

Rub the spare ribs with pekmez and sweet mustard, fry on both sides until brown. Add the diced onion, carrot, apple and the kraut, let it fry a bit, too. Add a bay leaf, juniper and piment to taste, fill up with stock and let ist simmer for an hour.

Serve with mashed or cooked potatos.