Ribs with sauerkraut

1/2 tsp. caraway seed
1/4 cup brown sugar (packed)
1/4 cup chopped onion
1 jar (32oz) or 2 cans (16oz each) sauerkraut, drained (reserve liquid)
3 1/2 lbs spareribs, cut up
5 to 6 medium potatoes, pared and halved
5 to 6 carrots, cut into 2" pieces
1 tsp. salt
4 to 6 servings
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 cooker. Cover; cook as directed by manufacturer, about 20 minutes.