Spareribs and Sauerkraut

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Ingredients:

• 4 pounds lean pork spareribs, cut in serving-size pieces
• salt and pepper
• 1 small can (8 ounces) sauerkraut
• 1/2 head of cabbage thinly sliced
• 1 large onion, thinly sliced
• 1 apple quartered, cored and sliced
• 1 teaspoon caraway seeds
• 1 cup water
• 1 teaspoon salt

Preparation:

Sprinkle spareribs with salt and pepper. In a heavy skillet over medium heat, brown spareribs, or broil for about 25 to 30 minutes. Put alternate layers of spareribs, sauerkraut, cabbage and onion and apple in slow cooker. Add caraway seeds to water and pour over the ribs and cabbage. Cover and cook on low for 7 to 9 hours, or HIGH for 3 1/2 to 4 1/2 hours . If cooking on HIGH, stir occasionally.

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