Slow-Cooker Pork With Apple Sauerkraut

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

1. 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).