Baked Stuffed Spareribs

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READY IN: 2hrs 15mins
SERVES: 4-5
UNITS: US

INGREDIENTS

Nutrition
  • 2
    racks of baby-back pork ribs (1-1/4 to 1-1/2 pounds each)
  • salt and pepper
  • STUFFING INGREDIENTS
  • 2
    tablespoons butter
  • 1
    stalk celery, finely chopped
  • 1
    small onion, finely chopped
  • 3
    cups cubed dry bread
  • 1
  • 2
    tablespoons fresh parsley (2 tsp. dried parsley)
  • 12
    teaspoon dried sage
  • 12
    teaspoon salt
  • 14
    teaspoon pepper
  • 3
    tablespoons grated romano cheese or 3 tablespoons parmesan cheese
  • chicken stock, to moisten (about 1/3 cup)
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DIRECTIONS

  • Season ribs with salt and pepper; broil until lightly browned.
  • Remove and spread stuffing on concave side of one rack of ribs.
  • Place other rack on top and secure with cord or skewers.
  • Roast at 325° for 1 to 1-1/2 hours.
  • Prepare stuffing: Heat butter in large skillet over medium heat.
  • Saute chopped celery and onion until tender and lightly caramalized (8 to 10 minutes).
  • In large bowl, combine cubed bread, egg, parsley, sage, salt, pepper and grated cheese.
  • Stir in sauteed celery and onion.
  • Gradually stir in chicken stock until stuffing mixture is moist.
  • Return stuffing mixture to skillet and precook for 20 to 30 minutes.
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