AIR FRYER SPARERIBS
We used an air fryer to turn spareribs into a quick and easy weeknight dinner. Separating the ribs helps them to fit in the fryer, cook quickly and get an even, golden crust all over. Make sure you dip them in the warm barbeque sauce immediately after they are done cooking--they'll absorb more flavor while still hot.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Whisk together 1 tablespoon salt, 2 tablespoons pepper and 1 teaspoon of the paprika in a large bowl until well combined. Add the ribs and toss to coat, pressing the seasoning into each rib.
- Preheat a 3.5-quart air fryer to 350 degrees F. Transfer the ribs to the fryer basket and cook until the ribs are tender and golden brown, about 40 minutes.
- Meanwhile, combine the ketchup, cider vinegar, white vinegar, brown sugar, Worcestershire, hot sauce, 2 teaspoons salt, 2 teaspoons pepper, 3/4 cup water and the remaining 2 teaspoons paprika in a medium saucepan. Cook over medium heat, stirring frequently, until the sugar is melted and the sauce is warmed through, about 2 minutes. Cover and keep warm over low heat.
- Once the ribs are cooked, dip each one into the sauce, letting any excess run off. Serve with the remaining sauce on the side.
AMAZING STUFFED SPARE RIBS..
These ribs are so good you will be making them often...You could use your own dressing or like myself I used Stove top dressing (quicker to make).They are simple and easy to make,,but soooo good !!!!
Provided by Chef Reg Jones
Categories Pork
Time 1h25m
Yield 4 pieces, 2 serving(s)
Number Of Ingredients 5
Steps:
- prepar stuffing as per box instructions --
- cut ribs into 2 rib portions.
- salt and pepper both sides.
- fill one rib with dressing,,generously.
- place second rib on top.
- tie with twine or thread to secure both pieces.
- place on parchment lines cookie sheet.
- bake at 350 degrees approx 75 minutes.
- turn half way through cooking time --
- enjoy -- you'll love them.
- you could increase the amount for more servings.
Nutrition Facts :
STUFFED RIBS
My Mom made these when I was growing up, often after we had a turkey dinner and had leftover stuffing/dressing. They are delish!
Provided by Rayna Jordan
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 2h15m
Yield 4
Number Of Ingredients 12
Steps:
- Combine 1 teaspoon poultry seasoning, garlic salt, and 1/4 teaspoon black pepper. Sprinkle over the meaty side of the ribs, and rub into the meat. Let stand while making the dressing.
- Preheat the oven to 325 degrees F (165 degrees C).
- In a large bowl, combine bread cubes, celery, onion, garlic powder, salt, 1/4 teaspoon black pepper, and 2 teaspoons poultry seasoning. Mix well with your hands. Pour the broth evenly over the mixture to dampen all of the stuffing. Lay one rack of the ribs on the counter, meaty side down. Top with the stuffing; pile it up! Top with the second rack of ribs, meaty side up. Wrap and tie with thread or string in about 3 places to keep them together. Transfer to a rack in a roasting pan.
- Cover, and bake for 1 hour in preheated oven. Remove the cover, and bake an additional 45 minutes to 1 hour.
Nutrition Facts : Calories 935 calories, Carbohydrate 38.4 g, Cholesterol 234.4 mg, Fat 61.2 g, Fiber 2.4 g, Protein 54 g, SaturatedFat 22.4 g, Sodium 1438.8 mg, Sugar 4 g
BAKED STUFFED SPARERIBS
I got this recipe from another site when I searched for stuffed spareribs. It appears to be an easy-pork-recipe site. This is a very tasty dish and I will certainly make it again. I requested this recipe and was waiting for Lennie to search one out. Meanwhile, I either had to find one or freeze the meat.
Provided by Darlene10
Categories Pork
Time 2h15m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Season ribs with salt and pepper; broil until lightly browned.
- Remove and spread stuffing on concave side of one rack of ribs.
- Place other rack on top and secure with cord or skewers.
- Roast at 325° for 1 to 1-1/2 hours.
- Prepare stuffing: Heat butter in large skillet over medium heat.
- Saute chopped celery and onion until tender and lightly caramalized (8 to 10 minutes).
- In large bowl, combine cubed bread, egg, parsley, sage, salt, pepper and grated cheese.
- Stir in sauteed celery and onion.
- Gradually stir in chicken stock until stuffing mixture is moist.
- Return stuffing mixture to skillet and precook for 20 to 30 minutes.
Nutrition Facts : Calories 1383.5, Fat 96.7, SaturatedFat 36, Cholesterol 435.4, Sodium 1055.2, Carbohydrate 19.5, Fiber 1.4, Sugar 2.5, Protein 107.9
JEAN PARE'S BAKED STUFFED SPARERIBS
Posted in response to a request; while I have eaten these in a restaurant, I have never made them myself.
Provided by Lennie
Categories Pork
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350F.
- In a roasting pan, lay half the ribs in a strip.
- In a large skillet, melt butter, then add onion and saute until clear and soft.
- In a mixing bowl, beat egg, then add bread crumbs, poultry seasoning, celery salt, and salt and pepper; add sauteed onion.
- Mix, adding the 1 tbsp of milk; if it seems too dry, add more milk to moisten mixture.
- Spoon this bread stuffing over the strip of ribs, then cover with the remaining strip of ribs.
- Cover roasting pan and bake in preheated oven until ribs are tender, about 2 1/2 hours.
Nutrition Facts : Calories 1575.9, Fat 110.2, SaturatedFat 41.3, Cholesterol 449.6, Sodium 945, Carbohydrate 33.5, Fiber 2.4, Sugar 4.3, Protein 105.5
SPARERIB CASSEROLE
This is an old Southern recipe my mother passed on to me many, many years ago. It's especially good for a Saturday night supper.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Sprinkle ribs with 1 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown ribs in 3 tablespoons oil in batches. Place ribs on a rack in shallow roasting pan. , Bake, uncovered, at 350° for 20 minutes. Turn ribs; bake 20 minutes longer. Pat dry., Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender., Meanwhile, in a large saucepan, saute onion and garlic in remaining oil until tender. Stir in the flour, parsley, and remaining salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes; place in a greased 13-in. x 9-in. baking dish. Top with sauce and ribs. , Cover and bake at 350° for 15 minutes. Uncover; sprinkle with paprika. Bake 5-10 minutes longer or until ribs are tender and potatoes are heated through.
Nutrition Facts : Calories 884 calories, Fat 58g fat (20g saturated fat), Cholesterol 188mg cholesterol, Sodium 982mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 4g fiber), Protein 48g protein.
STUFFED SPARERIBS
I haven't made this but when I saw it online,I knew this is something my husband and sons would love. I would change it by using cornbread dressing. I might add the prunes and apples for a flavor change. This is the original recipe from Cook's Country. I think it would be a nice meal to serve at our church meals as well.
Provided by Leanne D.
Categories Ribs
Number Of Ingredients 11
Steps:
- 1. 1. Adjust oven rack to middle position and heat oven to 325 degrees. Pulse half of bread, 1 tablespoon butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper in food processor until finely ground, 10 to 15 pulses. Transfer to rimmed baking sheet. Repeat with remaining bread, 1 tablespoon butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper and add to sheet. Bake crumbs until golden brown, 15 to 20 minutes, stirring halfway through baking. Transfer to large bowl; set aside. 2. Meanwhile, melt remaining 2 tablespoons butter in 12-inch skillet over medium heat. Add apples, onion, 1 teaspoon salt, and 1/2 teaspoon pepper and cook until apples are soft and onion is translucent, 7 to 10 minutes. Add prunes, sage, garlic, and fennel and cook until fragrant, about 1 minute. Stir apple mixture into bread crumbs until well combined. 3. Line rimmed baking sheet with aluminum foil. Combine sugar, 1 tablespoon salt, and 1 tablespoon pepper in bowl. Pat ribs dry with paper towels and rub all over with sugar mixture. Lay five 20-inch-long pieces of kitchen twine about 3 inches apart crosswise on prepared sheet. Lay 1 rib rack, meat side down, across twine. Place stuffing mixture on top of rack and pack to uniform thickness. Place remaining rib rack, meat side up, on top of stuffing, arranging wider end of rack over tapered end of bottom rack to sandwich stuffing. Tie racks together and trim excess twine. 4. Roast ribs until tender and well browned, about 3 hours, flipping bundle halfway through roasting. Transfer ribs to carving board and let rest for 15 minutes. Cut ribs between bones, creating individual stuffed rib portions; discard twine. (Alternatively, discard twine and remove top rack of ribs. Transfer stuffing to platter. Cut ribs in between bones to separate and transfer to platter with stuffing.) Serve.
- 2. Additional info: It sounds like an awkward operation, but our technique makes it easy: 1. We use two racks of St. Louis-style spareribs, with bone sides facing each other. 2. Racks are positioned wide end to tapered end. 3. Bread and fruit stuffing is sandwiched between racks. 4. Pieces of twine are placed about 3 inches apart and tied securely.
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