This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
2 pounds spareribs
Place spareribs in a shallow baking dish and sprinkle with salt and pepper. Roast in a moderately slow oven (300° to 325° F.) about 1 1/2 hours. Allow 1 pound per serving.
Cover spareribs with greased paper and roast for 3/4 hour, then roast, uncovered for remaining time. Just before taking meat from oven, sprinkle with 1 cup bread crumbs seasoned with 1/4 teaspoon each of sage and minced onion. Baste with drippings in pan and return to oven 5 minutes longer.
Stuffed Spareribs - Use 2 matching sections of spareribs. Sew the edges together, except at 1 end. Fill with Bread Stuffing, Celery Stuffing (page 304) or apple stuffing, and sew or skewer the edges together. Bake in a moderately slow oven (300° to 325° F.) for 1 1/2 hours.
With Sauerkraut - Brown spareribs. Place sauerkraut in a greased baking dish. Sprinkle with brown sugar. Add 1/2 cup water and arrange spareribs on top. Cover dish and cook in a moderately slow oven (300° to 325° F.) for 1 hour.
Braised Spareribs - Place spareribs in a baking dish and brown in a hot oven (450° F.). Season with salt and pepper, add 1/2 cup water, cover pan and return to oven. Reduce temperature to moderately slow (325° F.) and continue cooking until tender, about 40 minutes longer. If desired, place cored apples around the ribs. Fill centers of apples with brown sugar and nut meats or raisins.