Heat oil in a large saucepan and brown ribs until nicely browned.

Transfer browned ribs to a large slow cooker.

Add chicken stock or water to cover the ribs.

Cook on high for 6-8 hours until meat falls off the bone.

Remove the bones and fat from the meat.

Ladle off the fat from the stock (chill stock for easier fat removal).

Peel, core, and chop apples; peel and slice onion.

Place meat back in the stock pot with the stock.

Add the onion, apples, spices, and sauerkraut.

Add enough water to cover and cook on high for another 4 hours.

Slice Polish sausages into 2-inch sections.

Submerge sausage into pot and cook for an extra 1/2 hour just until hot.

Serve with mashed potatoes and slices of hearty bread.