Sauerkraut and Spareribs

Season and brown the ribs on all sides in a heavy pan, then set them aside.

Cook the onion briefly in the drippings, then add sauerkraut, cider, mustard, caraway, bay leaf, and brown sugar.

Nestle the ribs over the kraut, cover, and braise until the meat is tender.

Uncover near the end so the rib edges glaze and the sauerkraut concentrates.

Serve the ribs over the sauerkraut with parsley.