Stuffed Spareribs Recipes

AMAZING STUFFED SPARE RIBS..

Steps:

• prepar stuffing as per box instructions --
• cut ribs into 2 rib portions.
• salt and pepper both sides.
• fill one rib with dressing,,generously.
• place second rib on top.
• tie with twine or thread to secure both pieces.
• place on parchment lines cookie sheet.
• bake at 350 degrees approx 75 minutes.
• turn half way through cooking time --
• enjoy -- you'll love them.
• you could increase the amount for more servings.

BAKED STUFFED SPARERIBS

Steps:

• 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.

JEAN PARE'S BAKED STUFFED SPARERIBS

Steps:

• Preheat oven to 350F.
• In a roasting pan, lay half the ribs in a strip.
• In a large skillet, melt butter, then add onion and saute until clear and soft.
• In a mixing bowl, beat egg, then add bread crumbs, poultry seasoning, celery salt, and salt and pepper; add sauteed onion.
• Mix, adding the 1 tbsp of milk; if it seems too dry, add more milk to moisten mixture.
• Spoon this bread stuffing over the strip of ribs, then cover with the remaining strip of ribs.
• Cover roasting pan and bake in preheated oven until ribs are tender, about 2 1/2 hours.

STUFFED SPARERIBS

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.