German Style Spareribs
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Dark brown sugar||3 Tablespoon|
|Prepared mustard||2 Tablespoon|
|Catsup||1⁄2 Cup (8 tbs)|
|Sauerkraut||3 Cup (48 tbs), drained|
|Apple||1 Large, chopped|
|Caraway seeds||2 Teaspoon|
|Spareribs||3 Pound, cut into ribs|
In a medium-sized glass bowl, heat butter on high 30 seconds, uncovered.
Add onion, brown sugar, pepper, salt, mustard, and catsup.
Microwave, uncovered, on high 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.
Microwave, covered, on low for 40 to 50 minutes. (Pork should always be cooked to well-dons.)