Country Pork Ribs with Sauerkraut and Pears

This is one of those throw it in the pot and use your discretion recipes (there's a lot of Polish influence in the area where I live). To my personal taste, I think this is a lot of sauerkraut for the amount of pork ribs. I balked at 2 T. of brown sugar (I used only 1 T.) and after it was finished felt that I would have increased the 1/4 t. of caraway seeds to a full teaspoon. I think kielbasa would have made a good addition.