Baked Spareribs with Apple-Celery Stuffing
on May 14, 2014, Updated Apr 11, 2019
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A few weekends ago found us at one of our favorite spots and weekend retreat, our small cottage on a small lake in the middle of Nowhere, Wisconsin. The protracted winter was stretching well into the days of spring with occasional flakes of snow and temperatures that had yet to break the 50 degree mark. This weekend seemed like an ideal time to putz in the kitchen, try some new things and see what we could come up with. That’s exactly what we did.






Baked Spareribs with Apple-Celery Stuffing
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Ingredients
- 3 lbs. spareribs, cut into portions of 3-4 ribs wide
- 1 teaspoon salt
- 1/2 teaspoon pepper
for the apple-celery stuffing
- 1 cup soft white bread crumbs
- 1 cup finely chopped apple
- 1/2 cup minced celery
- 1/4 cup minced yellow onion
- 2 tablespoons minced parsley
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 egg, lightly beaten
for the glaze (optional)
- 1/2 cup chicken or vegetable broth
- 2 tablespoons raisins
Instructions
- Preheat oven to 350 degrees F.
- Toss together stuffing ingredients.
- Turn half the ribs hollow side up and spread evenly with stuffing.
- Top with remaining ribs, meaty side up, to make "sandwiches."
- Tie each securely with string.
- Place ribs in a shallow roasting pan and sprinkle with half the salt and pepper.
- Bake, uncovered, 1 hour and drain off drippings, reserve.
- Turn ribs.
- Sprinkle with remaining salt and pepper and bake 1 hour longer, drain off drippings to those reserved.
- Cover with foil and bake another 30 minutes or until fork-tender.
- Add broth and reserved drippings along with raisins to saute pan or skillet and heat over medium heat, stirring, until reduced by 1/2
- Transfer ribs to warmed platter, remove strings and cover with glaze.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve never had spare ribs look as good as yours! Yum! Now I want some!
All of the boys and girls in my house would love this recipe!
Thanks, Sandra. They all enjoyed in ours too!
Holy cow does that look good.. even though you shared the recipe i do not think i could pull that off.
the stuffing looks divine. thanks for sharing this recipe!
You are going to be the death of me! Here I am trying to at least not gain any weight and you keep showing me all these delicious sounding meals! Not that I would make this just for me–well–maybe if I just used two chicken breasts and made just enough stuffing for that one piece——-
These look amazing! I can almost smell how good they must have smelled! And the stuffing sounds out of this world!
How clever to bake your spare ribs. I have only ever made mine on the grill, but I bet they are amazing in the oven. And the stuffing sounds absolutely DIVINE.
I would never think to put a stuffing with spare ribs – such a good idea, and this sounds so good!
I don’t even know what Baker’s twine is. I love how you incorporate a story into your recipes. It draws us into the dish that much more. This looks so tasty and juicy. I am now inspired to experiment more in the kitchen.
Thank you Heather; it’s so nice to read your comments.
Do you remember from Bridget Jones when she used blue twine instead of bakers twine? It turned her soup blue! It’s definitely important to use the real thing. ๐
I love this recipe and I am a pork lover myself. Looks like a fabulous meal.
Thanks, Patty!