In a 6 quart slow cooker, place the potatoes, onions, apple and bacon. Drain sauerkraut, reserving 1/3 cup of the liquid; add sauerkraut and reserved liquid to slow cooker.
Cut spareribs into serving-size portions; sprinkle with salt and pepper. In a large skillet, heat oil over medium-high heat; brown ribs in batches. Transfer to slowcooker, sprinkle with brown sugar and caraway seeds.
Add sausage; pour in beer. Cover and cook on low 6-7 hours; or until ribs are tender.