PRESSURE-COOKER RIBS AND KRAUT

  • 3 1/2 pounds spareribs, cut up
  • 1 1/2 teaspoon caraway seed
  • 5 to 6 medium potatoes, pared and halved
  • 1/4 cup brown sugar (packed)
  • 1/4 cup chopped onion
  • 5 to 6 carrots, cut into 2-inch pieces
  • 1 jar (32 ounces) or 2 cans (16 ounces each) sauerkraut,
  • 1 teaspoon salt drained (reserve liquid)

Stir together caraway seed, brown sugar, onion, and sauerkraut. In 6-quart pressure cooker, layer spareribs, sauerkraut mixture, potatoes and carrots. Season with salt. (Cooker should be no more than 2/3 full.) Measure reserved sauerkraut liquid and add water to measure 1 cup. Pour into cooker. Cover, cook as directed by manufacturer, about 20 minutes. 4 to 6 servings.

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