Stuffed Pork Spare Ribs

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Stuffed Pork Spare Ribs

Postby Bearer of Peace » Wed Jul 12, 2006 5:07 am

Stuffed Pork Spare Ribs

The main ingredent.

Use one length, Spare-Rib per person. (About 12 to 15 inches long by about 2 ½ to 3 inches wide)
Danish, baby-backed ribs are Best, But Expensive.
Regular ribs are OK, but you want some nice even, round boned ribs.
I get the Butcher to cut these ribs to size for me.
You can use 2 shorter lengths, but it gets a bit difficult to make it into a ring.

Instruction for the Ribs.

Submerce the ribs in water, (standing on edge) in a large pot and bring it to a boil.
Cover and Lower the heat to Simmer and parboil them for about 1½ hours.
Remove from heat and drain. Let cool somewhat so it is easy to handle without burning your fingers.
Than form it into a ring and wrap it with a few turns of cotton string to hold its shape.
It should make a standing ring of about 3 1/2 to 4 3/4 inches in diameter.

Ingredents for stuffing. (per each rib.)

Bread crumbs (use the eqivalant to about 3 slices of bread per rib, dried and broken into pieces)
1 small Red or Yellow Pepper, diced up.
1 stock of Celery, diced.
6 to 10 Mushrooms, sliced or chopped up.
1 small Carrot, grated up.
1 small Onion, Chopped up.
Barbeque Sauce
Poultry Seasoning,
Black Pepper

Main Instructions.

While the Ribs are being Par boiled,
Combine the bread crumbs, red pepper, celery, mushrooms, onion and carrot together.
Season to taste with the poultry seasoning and black pepper.

Place the rib into a Roasting pan, than add this stuffing mixture into the spare rib ring, packing it down fairly well.
Brush the outside of the rib with the barbeque sauce.
Place about 1/2 cup of water in the bottom of the roasting pan to prevent burning.
I usually place a small piece of spare rib or garlic sausage on top of the stuffing to help prevent the stuffing from getting too dry on the top.

Cover and cook in a pre-heated oven at 350 Degees for about one hour.

Check it ocassionally to make sure the water is still there. Add more water as needed.

When done, lift it out with an egg lifter and place it on your plate. Remove the string and enjoy.

This is a Lot more meat than a person should eat, But it is So Good!

"Reiki will lead you in the right path -- what else needs to be said? " Courtney Field (Reiki Master)
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Bearer of Peace
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