Germans from Russia - Spareribs and Fingernoodles

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Continuing our series on the foods of Germans From Russia is this filling main dish, perfect for the winter.

Rippchen mit Sauerkraut und Schupfnudel
(Spareribs with Sauerkraut and Finger Noodles)

1-2 racks spareribs
Salt & pepper to taste
1 large jar (2 lb) sauerkraut
2 cups flour
1 tsp salt
1 egg, slightly beaten
Milk

Divide racks into individual ribs. Season well with salt and pepper. Transfet to a large kettle, cover with water, and simmer for one hour or until almost tender. Add the sauerkraut and simmer 15-20 minutes more.

Make the fingernoodle dough my mixing enough milk with the flour, salt and egg to make a stiff dough. Pinch off a small piece of the dough (smaller than a marble) and roll it between your hands until it is about two inches long and looks like a finger. Repeat until all the dough is used up. 

Place the fingernoodles on top of the simmering meat and sauerkraut and cover tightly. Cook 15 minutes before removing the lid. 