In a large skillet over medium/high heat, brown the cut and seasoned pork ribs in 1 tablespoon canola oil on all sides. Once browned, transfer the ribs to an 8-quart slow cooker.
Reduce the heat in the skillet to medium and add the remaining oil.
Add the onions and carrots to the skillet along with the apple cider making sure to scrape up the browned bits from the bottom of the pan.
Brink the mixture to a simmer, stirring occasionally.
Add the brown sugar, caraway, allspice, mushrooms, and sauerkraut to the skillet. Stir well. Bring the mixture to a low simmer.
Carefully spoon the sauerkraut mixture over the pork ribs in the slow cooker.
Cover the slow cooker and set the timer for 6 hours on low. or 4 hours on high.
Remove the lid from the cooker for the last 30 minutes of cooking for the sauce to thicken slightly.
Remove the ingredients with a slotted spoon and pour over mashed potatoes or spaetzle to serve.