German Style Barbecued Spareribs Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| 2 tablespoons firmly packed dark brown sugar | ||
| Pepper | 1/8 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Prepared mustard | 2 Tablespoon | |
| Catsup | 1/2 Cup (16 tbs) | |
| Sauerkraut | 3 Cup (16 tbs), drained | |
| Apple | 1 Large, chopped | |
| Caraway seeds | 2 Teaspoon | |
| 3 pounds spareribs, cut into ribs | ||
Directions
In a medium-sized, heat-resistant, non-metallic bowl, heat butter on full power 30 seconds.
Add onion, brown sugar, pepper, salt, mustard and catsup.
Heat, uncovered, on full power 3 minutes.
In a 3 quart heat-resistant, non-metallic casserole, place sauerkraut, apple and caraway seeds.
Stir to combine thoroughly.
Dip each sparerib into sauce and place on top of sauerkraut.
Pour remaining barbecue sauce over the top.
Heat, covered, on simmer for 40 to 50 minutes.
Pork should always be cooked to well-done.
Add onion, brown sugar, pepper, salt, mustard and catsup.
Heat, uncovered, on full power 3 minutes.
In a 3 quart heat-resistant, non-metallic casserole, place sauerkraut, apple and caraway seeds.
Stir to combine thoroughly.
Dip each sparerib into sauce and place on top of sauerkraut.
Pour remaining barbecue sauce over the top.
Heat, covered, on simmer for 40 to 50 minutes.
Pork should always be cooked to well-done.
Chef
