Spareribs With Pineapple Stuffing
|Back spareribs||4 Ounce|
|Canned crushed pineapple||19 Ounce (1 Can)|
|Onion||1 Medium, chopped|
|Celery stalks||2 , diced|
|Butter||1⁄4 Cup (4 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Soft bread crumbs||2 1⁄2 Cup (40 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Sweet basil||1⁄2 Teaspoon|
|Egg||1 , slightly beaten|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
Select sparerib strips of uniform size.
Place one strip in a shallow greased baking pan.
Drain pineapple and reserve the juice.
Brown onion and celery in heated butter, and cook until limp.
Remove from heat and stir in pineapple bits and the next seven ingredients.
Pile mixture on ribs in the pan, then cover with second strip of ribs.
Fasten with skewers, and sprinkle with salt.
Bake at 450F for 20 minutes or until richly brown, turning once.
Reduce heat to 325F and pour in the pineapple juice, water and lemon juice.
Bake 1 hour longer, or until spareribs are tender, basting them often with the juice.
Lift onto a heated platter and remove skewers.