Be the first to Keep your kitchen cool by making these barbecued spareribs in the microwave. If you do not have a claypot, use a microwave-safe glass dish with a tight-fitting lid. Plan ahead to let the clay cooker soak.
Prep Time: 10 minutes
Cook Time: 1 hour, 25 minutes
Ingredients:
- 2-1/2 to 3 pounds pork spareribs, cut into serving pieces
- 1 medium sweet onion, finely chopped
- 1 cup catsup
- 1 (6 ounces) can tomato paste
- 1/4 cup vinegar
- 3 Tbsp packed brown sugar
- 2 Tbsp lemon juice
- 1 Tbsp Worcestershire sauce
- 1 tsp salt
- 2 tsp dry mustard
- 1/4 tsp pepper
Preparation:
Soak clay cooker (top and bottom) in cold water for 30 minutes. Place spareribs in the bottom of the clay cooker.
Whisk together sweet onion, catsup, tomato paste, vinegar, brown sugar, lemon juice, Worcestershire sauce, salt, dry mustard, and pepper until smooth. Pour the barbecue sauce even over the spareribs and cover with the soaked lid.
Microwave on High for 15 minutes. Remove pot and turn the spareribs over. Replace the lid, return to the microwave, and cook on Simmer (30% power) about 1 hour until spareribs are fork tender. Remove from oven and let stand, covered, for 5 minutes. Skim off excess fat before serving.
Yield: 4 servings
Whisk together sweet onion, catsup, tomato paste, vinegar, brown sugar, lemon juice, Worcestershire sauce, salt, dry mustard, and pepper until smooth. Pour the barbecue sauce even over the spareribs and cover with the soaked lid.
Microwave on High for 15 minutes. Remove pot and turn the spareribs over. Replace the lid, return to the microwave, and cook on Simmer (30% power) about 1 hour until spareribs are fork tender. Remove from oven and let stand, covered, for 5 minutes. Skim off excess fat before serving.
Yield: 4 servings
