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Baked Spareribs with Sauerkraut

2 (14-ounce) cans sauerkraut, drained and rinsed
4 large cooking apples, peeled, cored, and sliced
4 pounds country-style pork spareribs, cut into serving pieces
1/2 cup ketchup
1 teaspoon dry mustard
2 teaspoons caraway seeds
Worcestershire sauce to taste
1 tablespoon firmly-packed brown sugar
1 tablespoon white wine vinegar
3/4 cup apple juice or water

Preheat oven to 450° F. In a roasting pan, place sauerkraut; cover with sliced apples and then spareribs. Bake approximately 30 minutes or until spareribs are brown. Remove from oven; reduce oven temperature to 300 degrees.

In a small bowl, combine ketchup, mustard, caraway seeds, Worcestershire sauce, brown sugar, vinegar, and apple juice or water; pour mixture over spareribs. Return to oven and bake, covered, for 4 hours. Remove from oven and serve on individual serving plates.

Makes 4 servings.