Oktoberfest Ribs with Apple Sauerkraut

4 pounds pork backribs or spareribs, cut into 2-rib portions
1 teaspoon canola oil
4-6 baby red potatoes, quartered or sliced thick
1 medium onion, peeled and sliced
1 1-pound sauerkraut, rinsed and drained
2 small apples, cored and sliced 1/4-inch thick
1/2 cup apple cider
4 tablespoons ketchup
1/2 teaspoon caraway seeds, coarsely crushed

Crock Pot
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). Serves four.
In The Oven
Brown ribs in a heavy roasting pan over medium high heat, add remaining ingredients, cover and roast at 300 degrees until tender, about 2 hours.