Sauerkraut and Ribs

Place the sauerkraut, apple, onion, beer, water, spareribs, and lamb stew meat in a heavy pot.

Cover and simmer gently until the meat is very tender and begins to pull from the bones.

Ladle about 1 cup of cooking liquid into a bowl and whisk it with the flour until smooth.

Stir the thickened liquid back into the pot and simmer until the juices coat the sauerkraut.

Add cooked kielbasa if using, heat through, and serve the meats with plenty of sauerkraut.