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.
Yes, in retrospect this was one of those weekends where one could look back and say, “I accomplished nothing.” After all, the weather was horrible. Thus, no outdoor work got done and let’s face it, with a small busload of boys cooped up in a little lake cottage what can possibly be accomplished indoors?
The answer of course to that question is quite a bit. In the kitchen at least. For me, it started with Volume I of my first (and oldest cookbook,) The Doubleday Cookbook. I had poured through, muddied, and chocolate dozens of the pages from Volume II, which features a plethora of baking recipes. Remember the Swedish Limpa Bread from a couple of months ago, from those pages to our cottage oven it came. Besides rummaging through a previously unvisited volume of one of my oldest and dearest cookbook series, I was able to pull off a few more fun antics on that otherwise cold and miserable afternoon.
I used baker’s twine for the first time. O.K., before you judge me let me just say that sometimes in life it’s the little things that can make a day. It was more than just the twine and Doubleday Cookbook though. Remember those braised carrots and the white bean and tomato salad? Both were spur-of-the-moment ideas, and both complimented this meal most graciously.
Let’s get back to the day’s main event, those baked spareribs. They were lovely. Slow roasted pork sandwiches of apple and celery, glazed with a smattering of raisins and broth. How could such a dish be anything but mouthwatering? I’ve made ribs – only a couple of times; sometimes in the oven, sometimes on the grill, and sometimes a combination of both. They’ve always been tasty and delicious and with today’s post here on Platter Talk, I’m happy to say we can add one more method of preparing ribs that will please everyone, in spite of the season or its weather.
Baked Spareribs with Apple-Celery Stuffing
Inspired by The Double Day Cookbook
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
Because the flavor of pork is no unlike that of chicken, you can substitute your favorite poultry stuffing for the Apple-Celery Stuffing. You might also try the Apple-Celery Stuffing for chicken. It's delicious.
Nutrition
Calories: 726kcal, Carbohydrates: 17g, Protein: 39g, Fat: 55g, Saturated Fat: 18g, Cholesterol: 209mg, Sodium: 915mg, Potassium: 656mg, Fiber: 2g, Sugar: 4g, Vitamin A: 201IU, Vitamin C: 3mg, Calcium: 76mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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What a great way to fix the whole meal. I wouldn’t have thought to make the stuffing between the ribs. It’s genius and I imagine delicious.
I totally love that you used apples. It gives great flavor to the spareribs.
I think pork is my favorite meat. I find it difficult to be modest—-okay difficult not to be a pig—I know that’s bad—about eating too much. So I don’t fix it often. This is so over the top special. Truly. It’s birthday dinner quality. I will say that I did laugh at the carrots. Those are definitely MAN size carrots. The color is glisteningly gorgeous next to the ribs of course.
What fabulous pictures! I love stuffing, especially the kind that includes celery.
Thanks, and to boot, this one cheap and classy!
Baking with Apples really adds flavor to a dish. This is going to taste amazing.
Onica,agreed – apples and pork are like peas and carrots.
look scrumptious. makes me hungry looking at that delish spreribs.
This looking incredible and the stuffing really tops it off. I wish you could be my personal cook! Ahh I would love coming home for dinner.
This is a mouthwatering dish, looks so juicy and yummy
That looks amazingly good! Definitely delicious! And I want a bite, or a plate, or everything, lol
Totally mouthwatering. Your pics are excellent and really make me want it!