SPARERIBS WITH CHAMPAGNE AND SAUERKRAUT

Spareribs with Champagne and Sauerkraut

1 or 2 slabs pork ribs
Seasoned salt
Black pepper
Garlic powder
1 jar sauerkraut, drained
1 bottle domestic champagne

Season ribs on both sides with seasoned salt, black pepper and garlic powder to taste. Put ribs in baking pan; enclose with aluminum foil. Bake at 425 degrees F for 1 hour.

Add sauerkraut. Add champagne and return to oven for another hour. Serve with either mashed or baked potatoes and a salad.