Post by MarieAlice on May 22, 2003 7:28:52 GMT -6
Hawaiian Stuffed Spareribs
Ingredients:
2 racks spareribs, about 4 1/2 lb. in all
1/2 tsp. ginger
1 tsp. salt
4 lemon slices
Stuffing:
6 bacon slices, diced
1/2 c. chopped onion
1 c. chopped celery
1 (1 lb. 4 1/2 oz.) can crushed pineapple
1 egg
2 Tbsp. chopped parsley
1 c. packaged stuffing mix
1 tsp. seasoned salt
Method:
Have butcher crack ribs into serving size pieces. Preheat oven to 450 degrees. Wipe ribs with damp paper towels. Place ribs on rack in shallow, open roasting pan. Roast 30 minutes. Pour off excess fat. Set ribs aside. Reduce oven temperature to 350 degrees.
Make stuffing:
In medium skillet saute bacon until crisp. Remove. Add onion and celery to drippings; saute until onions are tender, about 5 minutes. Pour off fat. Drain pineapple, reserving liquid. Set aside. In medium bowl beat egg slightly. Add bacon, sauteed vegetables, pineapple, parsley, stuffing mix and seasoned salt. Toss lightly with fork. Spread stuffing over one rack of ribs; cover with second rack. Tie with string to secure. Sprinkle with ginger and salt. Arrange lemon slices on top. Put rack in roasting pan. Cover with foil. Roast 1 hour. Remove foil, continue roasting 1 1/2 hours until tender, brushing often with reserved pineapple liquid.
To serve: with scissors, cut through ribs. Remove to heated dish.
Makes 4 to 6 servings.
Ingredients:
2 racks spareribs, about 4 1/2 lb. in all
1/2 tsp. ginger
1 tsp. salt
4 lemon slices
Stuffing:
6 bacon slices, diced
1/2 c. chopped onion
1 c. chopped celery
1 (1 lb. 4 1/2 oz.) can crushed pineapple
1 egg
2 Tbsp. chopped parsley
1 c. packaged stuffing mix
1 tsp. seasoned salt
Method:
Have butcher crack ribs into serving size pieces. Preheat oven to 450 degrees. Wipe ribs with damp paper towels. Place ribs on rack in shallow, open roasting pan. Roast 30 minutes. Pour off excess fat. Set ribs aside. Reduce oven temperature to 350 degrees.
Make stuffing:
In medium skillet saute bacon until crisp. Remove. Add onion and celery to drippings; saute until onions are tender, about 5 minutes. Pour off fat. Drain pineapple, reserving liquid. Set aside. In medium bowl beat egg slightly. Add bacon, sauteed vegetables, pineapple, parsley, stuffing mix and seasoned salt. Toss lightly with fork. Spread stuffing over one rack of ribs; cover with second rack. Tie with string to secure. Sprinkle with ginger and salt. Arrange lemon slices on top. Put rack in roasting pan. Cover with foil. Roast 1 hour. Remove foil, continue roasting 1 1/2 hours until tender, brushing often with reserved pineapple liquid.
To serve: with scissors, cut through ribs. Remove to heated dish.
Makes 4 to 6 servings.