Back Ribs Casserole

2 lb. beef or pork back ribs
1 (16 oz.) can sauerkraut, drained and snipped
1 tea. caraway seed
1 med. onion, sliced
1 (16 oz.) can tomatoes
1 to 2 tea. sugar (to taste)

Preheat oven to 350 degrees F.

Cut back ribs into serving size pieces. Sprinkle both sides of pieces with seasoned salt and pepper.

Mix caraway seed into sauerkraut, then place into a shallow 2-qt. casserole. Arrange onion slices over sauerkraut. Cover with the tomatoes and their juice, cutting any whole tomatoes into pieces. Sprinkle with sugar. Place back ribs over entire surface; cover. Bake for 1 hr.. Uncover and continue to cook about 1 more hr..

Serves 6.