Have your butcher cut country ribs in half. Preheat oven to 350-degrees.
Sprinkle ribs with salt and pepper then brown with butter or oil in a heavy frying pan, remove and drain excess drippings. Saute onions briefly in pan to absorb flavor and deglaze pan, remove to a mixing bowl, adding apples, sauerkraut and carrots. Taste and adjust with sugar and caraway to taste. Place half this mixture in a casserole pan, top with ribs and cover with remaining sauerkraut mixture and the wine or cider.
Cover and braise at 300 degrees until tender, about 2 hours. Great with mashed potatoes.
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