Stuffed Crown of Spareribs

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.

• Ready In: 1 hr 45 mins
• Serves: 6

Ingredients

• 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)

Directions

1. Preheat oven to 350F; have ready an ungreased shallow baking pan.
2. Wipe sparerib strips with a damp cloth.
3. Overlap the ends of the two strips and then stand the"crown" (or circle) up in the shallow pan.
4. Tie with kitchen string, around the middle, to keep in the circle shape.
5. Mix all remaining ingredients together, using only enough broth to moisten so you can pack the rice mixture in the centre of the"crown".
6. Roast stuffed crown of spareribs in preheated oven for 1 1/2 hours.