Prep 15 mins
Cook 1 hr 30 mins
I haven't made this recipe; it's posted as a response to a request for stuffed spareribs. This is from "Chatelaine Cookbook: The Definitive Canadian Cookbook", released in the 1960s.
- 2 slices spareribs, each 8 to 12 inches long
- 3 cups cooked rice (white or wild)
- 1 carrot, scraped and grated
- 1 onion, peeled and chopped
- 1⁄4 cup melted butter (or bacon drippings, if you have them)
- 1 teaspoon dried sage (or dried savory)
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 cup chicken broth (more or less may be needed)
- Preheat oven to 350F; have ready an ungreased shallow baking pan.
- Wipe sparerib strips with a damp cloth.
- Overlap the ends of the two strips and then stand the"crown" (or circle) up in the shallow pan.
- Tie with kitchen string, around the middle, to keep in the circle shape.
- Mix all remaining ingredients together, using only enough broth to moisten so you can pack the rice mixture in the centre of the"crown".
- Roast stuffed crown of spareribs in preheated oven for 1 1/2 hours.