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.
Serving size: Complete recipe
Calories 1400 Calories from Fat 533
% Daily Value*
Total Fat 60 g93%
Saturated Fat 31.4 g156.9%
Trans Fat 0 g
Cholesterol 391.4 mg130.5%
Sodium 4280.6 mg178.4%
Total Carbohydrates 172 g57.3%
Dietary Fiber 13.5 g53.8%
Sugars 97.9 g
Protein 45 g90.3%
Vitamin A 55.8% Vitamin C 93.9%
Calcium 33.8% Iron 45.3%
*Based on a 2000 Calorie diet