STUFFED SPARERIBS
I haven't made this but when I saw it online,I knew this is something my husband and sons would love. I would change it by using cornbread dressing. I might add the prunes and apples for a flavor change. This is the original recipe from Cook's Country. I think it would be a nice meal to serve at our church meals as well.
Provided by Leanne D.
Categories Ribs
Number Of Ingredients 11
Steps:
- 1. 1. Adjust oven rack to middle position and heat oven to 325 degrees. Pulse half of bread, 1 tablespoon butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper in food processor until finely ground, 10 to 15 pulses. Transfer to rimmed baking sheet. Repeat with remaining bread, 1 tablespoon butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper and add to sheet. Bake crumbs until golden brown, 15 to 20 minutes, stirring halfway through baking. Transfer to large bowl; set aside. 2. Meanwhile, melt remaining 2 tablespoons butter in 12-inch skillet over medium heat. Add apples, onion, 1 teaspoon salt, and 1/2 teaspoon pepper and cook until apples are soft and onion is translucent, 7 to 10 minutes. Add prunes, sage, garlic, and fennel and cook until fragrant, about 1 minute. Stir apple mixture into bread crumbs until well combined. 3. Line rimmed baking sheet with aluminum foil. Combine sugar, 1 tablespoon salt, and 1 tablespoon pepper in bowl. Pat ribs dry with paper towels and rub all over with sugar mixture. Lay five 20-inch-long pieces of kitchen twine about 3 inches apart crosswise on prepared sheet. Lay 1 rib rack, meat side down, across twine. Place stuffing mixture on top of rack and pack to uniform thickness. Place remaining rib rack, meat side up, on top of stuffing, arranging wider end of rack over tapered end of bottom rack to sandwich stuffing. Tie racks together and trim excess twine. 4. Roast ribs until tender and well browned, about 3 hours, flipping bundle halfway through roasting. Transfer ribs to carving board and let rest for 15 minutes. Cut ribs between bones, creating individual stuffed rib portions; discard twine. (Alternatively, discard twine and remove top rack of ribs. Transfer stuffing to platter. Cut ribs in between bones to separate and transfer to platter with stuffing.) Serve.
- 2. Additional info: It sounds like an awkward operation, but our technique makes it easy: 1. We use two racks of St. Louis-style spareribs, with bone sides facing each other. 2. Racks are positioned wide end to tapered end. 3. Bread and fruit stuffing is sandwiched between racks. 4. Pieces of twine are placed about 3 inches apart and tied securely.
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Rihanna Junior
[email protected]I would give these spareribs a 10/10. They were so good that I couldn't stop eating them.
Kingsalasy Beliver
[email protected]These spareribs were delicious! I followed the recipe exactly and they turned out perfect.
Shahid Ali
[email protected]I'm not a big fan of spareribs, but these were surprisingly good.
True info of islam
[email protected]The spareribs were a bit too fatty for my taste, but the stuffing was delicious.
Al-Emran Islam
[email protected]These spareribs were so tender and flavorful. I will definitely be making them again.
Sunita Bk
[email protected]I would definitely recommend this recipe to anyone who loves spareribs.
Chuck Gough
[email protected]Overall, I thought these spareribs were pretty good.
Bilal Rajput
[email protected]I'm not sure what I did wrong, but my spareribs didn't turn out as good as I hoped.
Michael Plays
[email protected]These spareribs were amazing! I will definitely be making them again.
john machia
[email protected]I found the recipe to be a bit confusing, but the spareribs turned out great in the end.
Humair Sunny
[email protected]The spareribs were a bit dry for my taste, but the stuffing was very good.
Lawal Abdulrahman
[email protected]I would give these spareribs a 10/10. They were so good that I couldn't stop eating them.
Nikole Beale
[email protected]These spareribs were delicious! I followed the recipe exactly and they turned out perfect.
Dipa Adhiker
[email protected]I'm not a huge fan of spareribs, but these were surprisingly good. The stuffing really made the dish.
Taqqiyyah Sulaiman
[email protected]These stuffed spareribs were a hit at my last dinner party! The meat was fall-off-the-bone tender and the stuffing was flavorful and moist. I highly recommend this recipe.