3 lb lean pork spareribs; cut into serving pieces
1 glass jar sauerkraut with caraway seed
1/2 head of cabbage; grated
1 large onion; sliced thin
1 granny smith apple (cored and sliced)
1/2 cup water
1/2 cup light white wine

1. Sprinkle the ribs with salt and pepper and brown under broiler.

2. Put alternating layers of meat, kraut, cabbage, onion, and apple in slow cooker.

3. Mix water and wine and pour over. Cook on low setting 8-10 hours.

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