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For 2 Servings- Put 1 can drained kraut in the bottom of the coffee can. Cut 1/2 lb spareribs to fit over kraut; peel 2 potatoes and slice into 1/4 inch slices over the ribs. Cut one onion fine on top of the potatoes. Add 1 Tbsp butter or margarine (or bacon fat if desired) and 1/2 tsp salt. Place lid on securely; put can in embres with coals part way up its side. Cook at least 1 hour. Be sure pork is well done. Do not eat pink pork.
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