Cut ribs into serving portions; season with salt and pepper to taste. Melt shortening in large kettle. Add ribs; cook until lightly browned on all sides. Add 1 litre water, 1 teaspoon salt and quarter teaspoon pepper. Bring to boil; cover. Reduce heat; simmer for 1 hour. Add sauerkraut and caraway seed. Simmer for 30 minutes longer. Mix half cup water and half cup evaporated milk in medium saucepan. Bring to a boil; stir in instant potatoes. Remove from heat; beat in egg and remaining milk. Sift flour, 1 teaspoon salt and baking powder together. Add to potato mixture, stirring to blend well. Drop dumplings by tablespoons onto boiling sauerkraut. Cook over moderate heat for 5 minutes. Cover; cook for 10 minutes longer. Serve