- 2 1/4 pounds [1 kg] pork spareribs, separated
- 1 large onion, chopped
- 1 clove garlic, crushed
- 1 cube chicken broth concentrate
- 5/8 cup [156.25 mL] boiling water
- 1 [28-ounce / 796-mL] can tomatoes
- 3 small potatoes, each cut into 8 wedges
- 1 sweet green pepper, membranes removed and seeded, cut into thin strips
- 2 or 3 carrots, chopped
- 1/2 cup [125 mL] red wine
- 2 teaspoons [10 mL] brown sugar
- 1 1/2 teaspoons [7.5 mL] paprika
- Pinch of salt
- 1/2 teaspoon [2.5 mL] caraway seeds
- 1/4 teaspoon [1 mL] chili seasoning
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- Arrange spareribs into a 15-cup [3.75-L] oven-safe casserole; add chopped onion and crushed garlic.
- Dissolve chicken broth concentrate in boiling water; pour into casserole.
- Cover and microwave on 'HIGH' for 15 minutes, turning ribs once.
- Mix in tomatoes with juice, potato wedges, sweet green pepper strips and chopped carrots.
- Mix together red wine, brons sugar, paprika, salt, caraway seeds and chili seasoning; pour all over ribs and vegetables.
- Cover and microwave on 'HIGH' for 45 minutes, stirring halfway through.
- Leave to rest for 10 minutes, before serving.
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