Simple Sparerib & Sauerkraut Supper

• 1 pound fingerling potatoes
• 1 medium onion, chopped
• 1 medium Granny Smith apple, peeled and chopped
• 3 slices thick-sliced bacon strips, cooked and crumbled
• 1 jar (16 ounces) sauerkraut, undrained
• 2 pounds pork spareribs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon vegetable oil
• 3 tablespoons brown sugar
• 1/4 teaspoon caraway seeds
• 1/2 pound smoked Polish sausage, cut into 1-inch slices
• 1 cup beer

1. Place the potatoes, onion, apple and bacon in a 6-qt. slow cooker. Drain sauerkraut, reserving 1/3 cup liquid; add sauerkraut and reserved liquid to slow cooker.
2. Cut spareribs into serving-size portions; sprinkle with salt and pepper. In a large skillet, heat oil over medium-high heat; brown ribs in batches. Transfer to slow cooker; sprinkle with brown sugar and caraway seeds.
3. Add sausage; pour in beer. Cover and cook on low for 6-7 hours or until ribs are tender.

potatoes, onion, apple, bacon, sauerkraut, pork spareribs, salt, pepper, vegetable oil, brown sugar, caraway seeds, sausage, beer

Taken from www.tasteofhome.com/recipes/simple-sparerib-sauerkraut-supper/ (may not work)