James Beard's Roasted Spareribs Over Chipotle Sauerkraut

Directions

1. For the Spareribs: Arrange ribs in single layer, rounded side up, in shallow roasting pan. Roast on lower rack at 350 degrees 30 min, then season ribs on both sides with salt and pepper. Continue roasting till browned and crisp as desired, 30 to 40 min.
2. For the Sauerkraut: Rinse sauerkraut well in colander under cool running water, tossing it with your hands till completely rinsed.
3. Place sauerkraut, broth, brown sugar, barbecue sauce, 2 tsp. chipotle puree, juniper berries and salt to taste in large nonstick skillet; mix well. Bring to boil, uncovered, then reduce heat and simmer till most of liquid is evaporated, about 30 min. Taste and adjust chipotle. (Can be made ahead and reheated, adding water if mix is too dry.) Serve warm, topped with spareribs.
4. This recipe yields 8 servings.
5. Comments: I prefer the flavor of the sauerkraut you find in the grocery refrigerator case to which of the canned. Chipotles are smoked jalapenos. They're available dry in Latino markets, but I like the convenience of canned chipotles in adobo sauce, that you can find in some supermarkets.
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