Ribs with Apples and Sauerkraut

• 3 lb pork country-style ribs, cut crosswise in half and cut into 1- to 2-rib portions
• 1 tbsp cooking oil
• 2 medium potatoes, cut into 1/2 inch slices
• 2 medium carrots, cut into 1/4 inch slices
• 1 medium onion, thinly sliced
• 1 8-ounce can sauerkraut, rinsed and drained
• 1/2 cup apple cider or apple juice
• 2 tsp caraway seeds or fennel seeds
• 1/8 tsp ground cloves
• 2 tbsp cold water
• 1 tbsp all-purpose flour
• 1/2 of a large apple, cored and thinly sliced
• 1 Salt to taste
• 1 Black Peper to taste
• 1 tbsp snipped fresh parsley

1. In a large skillet brown pork ribs on both sides in hot oil over medium-high heat.
2. In a 31/2- or 4-quart crockery cooker place potatoes, carrots, and onion.
3. Add browned prok ribs and sauerkraut.
4. In a bowl combine apple cider, caraway seeds and cloves.
5. Pour over Sauerkraut.
6. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 or 5 hours.
7. Transfer meat and vegetables to a serving platter, reserving juices; cover meat and keep warm.
8. For gravy, strain cooking juices into a class measuring cup.
9. Skim off fat.
10. Measure 1 cup juices, adding water, if necessary.
11. Pour into a saucepan.
12. In a small bowl stir the 2 tablespoons cold water into the flour until smooth; stir into the juice saucepan.
13. Cook and stir over medium heat until thickened and bubbly.
14. Stir in the apple.
15. Cook and stir for 1 minute more or until heated through.
16. If desired, season to taste with salt and pepper.
17. Stir in parsley just before serving.
18. Serve gravy with ribs and vegetables.

pork countrystyle, cooking oil, potatoes, carrots, onion, sauerkraut, apple cider, caraway seeds, ground cloves, water, flour, apple, salt, black peper, parsley

Taken from cookpad.com/us/recipes/338345-ribs-with-apples-and-sauerkraut (may not work)