Country Ribs with Apples 'n Kraut

Sweetness of the apples and the tartness of the kraut truly enhances the flavor of the tender pork ribs.

• 3 lbs. lean country-style pork ribs, trimmed of any excess fat
• salt and pepper
• 1 - 16 oz can sauerkraut, undrained
• 1 medium onion, thinly sliced and separated into rings
• 1 - 8 oz can mushrooms stems and pieces, drained
• 1 large or 2 small apples, cored and cut into wedges
• ¼ cup brown sugar
• ½ teaspoon celery seed

1. Preheat cooking pot on electric or gas range top heating unit over medium heat. Add ribs in batches to brown. Season with salt and pepper.
2. Return all ribs to cooking pot. Layer sauerkraut, onion, mushrooms, apple wedges and brown sugar over ribs. Sprinkle with celery seed.
3. Place cooking pot on base, cover and cook at “LO” for 7 to 9 hours or at “HI” for 3 to 4 hours until meat is tender. Reduce heat to keep warm (“WM”) for serving.