½ teaspoon caraway seed

¼ cup brown sugar, packed

¼ cup chopped onion

1 jar (32 oz.) or 2 cans (16 oz. each) sauerkraut, drained (reserve liquid)

3 ½ pounds spareribs, cut up

5-6 medium potatoes, pared and halved

5-6 carrots, cut into 2 inch pieces

1 teaspoon salt

Stir together caraway seed, sugar, onion and sauerkraut.  In a 6-quart pressure cooker, layer spareribs, sauerkraut mixture, potatoes and carrots.  Season with salt.  (Cooker should be no more than 2/3 full).  Measure reserved sauerkraut liquid and add water to measure 1 cup.  Pour into the cooker.  Cover; cook as directed by the manufacturer, about 20 minutes.