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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is an old Southern recipe my mother passed on to me many, many years ago. It's especially good for a Saturday night supper. Ingredients:
4 to 5 pounds pork spareribs, cut into individual ribs |
2 teaspoons salt, divided |
1/2 teaspoon pepper, divided |
5 tablespoons canola oil, divided |
6 cups cubed potatoes |
1 medium onion, sliced |
2 garlic cloves, minced |
4 teaspoons king arthur unbleached all-purpose flour |
2 tablespoons dried parsley flakes |
1 can (12 ounces) evaporated milk |
1/8 teaspoon paprika |
Directions:
1. Sprinkle ribs with 1 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown ribs in 3 tablespoons oil in batches. Place ribs on a rack in shallow roasting pan.
2. Bake, uncovered, at 350° for 20 minutes. Turn ribs; bake 20 minutes longer. Pat dry.
3. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
4. Meanwhile, in a large saucepan, saute onion and garlic in remaining oil until tender. Stir in the flour, parsley, and remaining salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
5. Drain potatoes; place in a greased 13-in. x 9-in. baking dish. Top with sauce and ribs.
6. Cover and bake at 350° for 15 minutes. Uncover; sprinkle with paprika. Bake 5-10 minutes longer or until ribs are tender and potatoes are heated through. Yield: 6 servings.
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