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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 5 |
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I got this recipe from another site when I searched for stuffed spareribs. It appears to be an easy-pork-recipe site. This is a very tasty dish and I will certainly make it again. I requested this recipe and was waiting for Lennie to search one out. Meanwhile, I either had to find one or freeze the meat. Ingredients:
2 racks of baby-back pork ribs (1-1/4 to 1-1/2 pounds each) |
salt and pepper |
2 tablespoons butter |
1 stalk celery, finely chopped |
1 small onion, finely chopped |
3 cups cubed dry bread |
1 egg |
2 tablespoons fresh parsley (2 tsp. dried parsley) |
1/2 teaspoon dried sage |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons grated romano cheese or 3 tablespoons parmesan cheese |
chicken stock, to moisten (about 1/3 cup) |
Directions:
1. Season ribs with salt and pepper; broil until lightly browned.
2. Remove and spread stuffing on concave side of one rack of ribs.
3. Place other rack on top and secure with cord or skewers.
4. Roast at 325° for 1 to 1-1/2 hours.
5. Prepare stuffing: Heat butter in large skillet over medium heat.
6. Saute chopped celery and onion until tender and lightly caramalized (8 to 10 minutes).
7. In large bowl, combine cubed bread, egg, parsley, sage, salt, pepper and grated cheese.
8. Stir in sauteed celery and onion.
9. Gradually stir in chicken stock until stuffing mixture is moist.
10. Return stuffing mixture to skillet and precook for 20 to 30 minutes.
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