- 2 jars (16 ounces each) sauerkraut, drained
- 1 tablespoon caraway seeds
- 2 medium onions, halved
- 2 tart green apples, peeled and cut into wedges
- 1/4 cup packed brown sugar
- 2 pounds pork spareribs
- In a Dutch oven, layer all ingredients in the order listed. Bring to a boil. Reduce heat; cover and simmer for 2-3 hours or until the ribs are tender.