German Style Barbecued Spareribs
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Firmly packed dark brown sugar||2 Tablespoon|
|Prepared mustard||2 Tablespoon|
|Catsup||1⁄2 Cup (8 tbs)|
|Sauerkraut||3 Cup (48 tbs), drained|
|Apple||1 Large, pared, cored and chopped|
|Caraway seeds||2 Teaspoon|
|Spareribs||3 Pound, cut into ribs|
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.