2 pounds pork spareribs 
2 32-ounce jars sauerkraut, drained 
2 yellow onions 
2 tart green apples, cored and wedged 
1/4 cup brown sugar 
8 juniper berries or 1 tablespoon caraway seed (optional) 

Layer ingredients into a large Dutch oven in the following order: sauerkraut, onions, apples, brown sugar (sprinkle evenly over) and ribs. If using juniper berries or caraway seed, bury them evenly in the sauerkraut layer. Bring to a boil, lower heat, cover and simmer gently for 2-1/2 to 3 hours, until ribs are very tender.