Stuffed Spareribs

Name: Stuffed Spareribs
Yield: Serves 6 to 8
Ingredients: 10 slices, hearty white sandwich bread, torn into 1-inch pieces; 4 tablespoons, unsalted butter; 1½ teaspoons, table salt; 1 teaspoon, black pepper; 4 , Granny Smith apples, peeled, cored, and cut into 1/4-inch pieces; 1 , onion, chopped; 1 cup, pitted prunes, chopped; 2 tablespoons, minced fresh sage; 5 , garlic cloves, minced; 1 teaspoon ground, fennel; 3 tablespoons, packed brown sugar; 1 tablespoon additional, table salt; 1 tablespoon additional, black pepper; 5 - 6 pounds, pork spareribs (2 racks, 2.5- to 3-pounds each), preferably St. Louis-style, trimmed and membrane removed

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Appears in Cook's Country February/March 2014

Main Courses

Pork

Roasted ribs are nothing new, but this version has a surprise inside. We set out to resurrect a forgotten American dish that sandwiches bread stuffing between two racks of roasted ribs.

SERVES6 to 8

TIME4¼ hours

WHY THIS RECIPE WORKS

We’re used to barbecuing ribs here in the test kitchen, but in some circles, stuffing them like a Thanksgiving turkey is just as popular. We chose St. Louis spareribs for their more manageable size and kept the flavors simple with a rub of ...

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