Step 1

Heat a 12" skillet over med-high heat. When hot, add the olive oil, then all of the ribs. Let them brown on one side for 4 minutes or long enough to get some color. Salt and pepper the ribs.

Step 2

Flip the ribs over and do the same on that side.

Step 3

Add the ribs and juices from the skillet to a 6 qt or larger slow cooker.

Step 4

Add the sliced onion and the garlic over the top of the ribs.

Step 5

Sprinkle the caraway seeds over the ribs/onion.

Step 6

Drain 1/2 of the sauerkraut juice and set aside. Dump the sauerkraut and remaining juice over the meat/onions.

Step 7

Add the apple and then the apple juice.

Step 8

Cook on Low for 8 hours or High for 4 hours, or until the ribs are fall apart tender.

Step 9

Taste for salt and tartness. Use the remaining sauerkraut liquid only if you want the results to be more tart in flavor.

Step 10

Serve hot.