German Style Barbecued Spareribs

These German-style spareribs cook entirely in the microwave, layered over sauerkraut with chopped apple and caraway seeds. The ribs get dipped in a quick homemade barbecue sauce of ketchup, mustard, dark brown sugar, and onion, then arranged on top of the kraut. As everything cooks, the sauce drips down and mingles with the tangy sauerkraut below.

The apple is the ingredient that ties German and American BBQ flavors together. It softens into the sauerkraut during cooking, adding natural sweetness that balances the kraut’s acidity. Caraway seeds bring that unmistakable German flavor you’d find in a good rye bread or bratwurst.

The microwave method cooks the ribs through in about 18 minutes. They won’t have the char of outdoor grilling, but the meat gets tender and the sauce concentrates into a sticky glaze. Cover the casserole to trap steam and ensure even cooking.

Kitchen Tips

• Drain the sauerkraut well before using. Excess brine dilutes the sauce and makes the dish too salty.
• Cut the ribs into individual pieces before cooking so they fit in a single layer and cook evenly.
• Let the dish rest covered for 5 minutes after microwaving. The temperature evens out and the pork finishes cooking through.

Variations

• Brown the ribs under the broiler for 3 to 4 minutes after microwaving for a charred, caramelized finish.
• Add a tablespoon of whole-grain mustard to the sauce for more texture and bite.
• Use a dark beer like a dunkel in place of some ketchup for a more authentically German sauce.