In a large skillet brown pork ribs on both sides in hot oil over medium-high heat. In a 31/2- or 4-quart crockery cooker place potatoes, carrots, and onion. Add browned prok ribs and sauerkraut. In a bowl combine apple cider, caraway seeds and cloves. Pour over Sauerkraut.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 or 5 hours. Transfer meat and vegetables to a serving platter, reserving juices; cover meat and keep warm.
For gravy, strain cooking juices into a class measuring cup. Skim off fat. Measure 1 cup juices, adding water, if necessary. Pour into a saucepan. In a small bowl stir the 2 tablespoons cold water into the flour until smooth; stir into the juice saucepan. Cook and stir over medium heat until thickened and bubbly. Stir in the apple. Cook and stir for 1 minute more or until heated through. If desired, season to taste with salt and pepper. Stir in parsley just before serving. Serve gravy with ribs and vegetables.