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Braised Spareribs With Corn Stuffing

Gadget.Cook's picture
Ingredients
  Spareribs 6 Pound
  Lemon 1⁄2
  Salt 1⁄2 Teaspoon
  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)
  Marjoram 1⁄8 Teaspoon
  Whole kernel corn 2 1⁄2 Cup (40 tbs)
  Eggs 2
  Milk 1⁄4 Cup (4 tbs)
  White wine 3⁄4 Cup (12 tbs)
  Water 3⁄4 Cup (12 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Preheat oven to 350°.
Wipe sparerib sections with damp cloth, then with lemon.
Combine seasonings; rub meat generously on both sides.
Set aside.
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.
Mix well.
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.

Recipe Summary

Course: 
Side Dish
Method: 
Roasted
Ingredient: 
Corn

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