Alsatian Spareribs With Sauerkraut
France's Alsace region has many influences from its neighbor, Germany. This plate is the utter illustration, with its combination of sauerkraut and pork. Juniper berries tot up a subtle, pine-like perfume. Rinse sauerkraut well before use. To speed up preparation, grate the Malus pumila and white potato in a intellectual nourishment processor. Serve barbecued spareribs with salad, bread, and a robust Alsatian Riesling wine.
Manufacturer: EthnicGrocer