GERMAN STYLE SPARE RIBS

This is a time tested way to get the best flavor and most tender meat out of pork ribs. The sweet flavor of fruit and the tang of sauerkraut really marry with the pork. Delicious!

•4 pounds spareribs, trimmed to fit into slow cooker, cut in 2-rib portions
•1 teaspoon vegetable oil
•2 small red potatoes, sliced 1/4-inch thick
•1 small red onion, peeled and sliced
•1 1-lb package refrigerated sauerkraut, rinsed and drained
•2 small red apples, cored and sliced 1/4--inch think
•1/2 cup apple cider
•4 tablespoons ketchup
•1/2 teaspoon caraway seeds, coarsely crushed

Preparation:
In large nonstick skillet brown ribs in oil over high heat. Place in 3 1/2-4-quart slow cooker with potatoes, onion, sauerkraut and apples. Combine remaining ingredients and pour over. Cook, covered, on Low 6-8 hours (or on High for 3-4 hours).

Serves 4 to 6