Braised Spareribs With Corn Stuffing
|Ground black pepper||1⁄4 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Green pepper||1 Large, seeded and finely chopped|
|Onion||1 Large, finely chopped|
|Parsley||2 Tablespoon, finely chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Celery stalks||2 , finely chopped|
|Breadcrumbs||1 1⁄2 Cup (24 tbs)|
|Whole kernel corn||2 1⁄2 Cup (40 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|White wine||3⁄4 Cup (12 tbs)|
|Water||3⁄4 Cup (12 tbs)|
Preheat oven to 350°.
Wipe sparerib sections with damp cloth, then with lemon.
Combine seasonings; rub meat generously on both sides.
Combine green pepper, onion, parsley, garlic, celery, crumbs, sage, marjoram, salt and pepper in mixing bowl.
Add corn; mix well.
Beat eggs and milk together; add to corn mixture.
Place 1 sparerib section on rack in roasting pan; spread with stuffing.
Cover with second sparerib section.
Fasten sections together with skewers and string.
Combine wine and water; pour over spareribs.
Cover tightly and roast 3 hours or until meat is tender when pierced with a fork.
Remove skewers before serving.
If gravy is desired, strain pan juices into small saucepan.
Bring to boil.
Blend 1/2 cup each water and flour together.
Stir into 2 cups pan broth until smooth.
Pour gravy over spareribs or serve separately.
Serve spareribs on heated platter.
Allow two ribs for each serving, cutting all the way through with electric knife.