|Country style spareribs||3 Pound, cut up|
|Sauerkraut||29 Ounce (1 Pound, 13 Ounces)|
|Tart apples||2 , cut into wedges|
|Onion||1 Large, chopped (1 Cup)|
|Seasoned salt||2 Teaspoon|
|Seasoned pepper||1⁄2 Teaspoon|
|Caraway seeds||1⁄4 Teaspoon, crushed|
|Dumplings||1 Cup (16 tbs)|
|Sifted all purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Caraway seeds||1⁄2 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
1 Trim excess fat from spareribs; place in an electric slow cooker.
Wash sauerkraut under running water; drain very well; place over ribs with apple wedges and onion; sprinkle with seasoned salt, seasoned pepper and caraway seeds; cover.
2 Cook on low (190Â° to 200Â°) 8 hours, or until ribs are very tender when pierced with a two-tined fork.
DUMPLINGS: Turn heat control to high (290Â° to 300Â°).
Sift flour, baking powder and salt into a large bowl; stir in caraway seeds.
Beat egg in a cup with a fork; beat in milk; pour, all at once, into dry mixture.
Stir until blended.
Uncover slow cooker (If there is a level of liquid above the sauerkraut; remove some of the liquid with a bulb baster.)
Drop dumplings by spoonfuls on top of sauerkraut; cover.
Cook for 30 minutes, or until dumplings are fluffy.