Sparerib Casserole Recipes

STICKY SPARE RIBS CASSEROLE

Steps:

• Preheat the oven to 400°F.
• In a medium bowl, make the marinade by whisking together the mustard, molasses, five-spice powder, and salt.
• Pat the ribs dry, remove the membrane, and cut the rack in half. Place the ribs in a baking pan and rub with the marinade on both sides.
• In the Dutch oven, toss the cabbage, apples, green onions, cherries, cider vinegar, ghee, and salt.
• Place the ribs on top of the vegetables, meaty side up, cover, and cook for 1 hour.
• Carefully remove the lid so the steam does not burn you, and switch the oven to broil; broil the ribs for another 10 minutes or until they are brown. Remove from the oven and let the ribs rest for 10 minutes before serving.
• Keeps well in the refrigerator for up to 5 days or in the freezer for up to 3 months.

SPARERIB, RICE AND CHICK-PEA CASSEROLE

Steps:

• Preheat oven to 350°F. Season spareribs with salt and pepper. Brown spareribs in heavy large Dutch oven over high heat. Transfer ribs to plate. Add onion and garlic to pot and sauté until onion is translucent, about 5 minutes. Add all remaining ingredients except pimientos to pot. Bring to boil, scraping up browned bits. Return ribs and any collected juices to pot. Push ribs into rice mixture. Season with salt and pepper. Spread pimientos evenly over top. Cover pot and bake until meat and rice are tender and all liquids are absorbed about 50 minutes.

BACK RIBS CASSEROLE

Steps:

• Heat oven to 350 degrees F.
• Cut back ribs into serving size pieces. Sprinkle both sides of pieces with seasoned salt and pepper.
• Mix caraway seed into sauerkraut, then place into a shallow 2-quart casserole.
• Arrange onion slices over sauerkraut. Cover with the tomatoes and their juice, cutting any whole tomatoes into pieces.
• Sprinkle with sugar. Place back ribs over entire surface; cover.
• Bake for 1 hour. Uncover and continue to cook about 1 more hour.

STEWED PORK SPARERIBS

Steps:

• Blanch the cut spareribs in boiling salted water for 10 minutes. Drain well and discard the water. Heat a wok over high heat until it is hot, then add oil. When the oil is hot and slightly smoking, add the garlic, ginger and spring onions and stir-fry for 1 minute. Then add the spareribs and stir-fry for 4 minutes or until they are slightly browned. Add the rest of the ingredients and bring the mixture to a boil. Transfer the contents to a flameproof casserole. Cover and simmer 40 minutes or until the meat on the ribs is very tender. Serve at once as part of a chinese meal.

DUTCH OVEN SPARERIBS, SAUERKRAUT AND POTATOES SUPPER

Steps:

• Melt margarine in pan.
• Add onions and celery and cook til gender and golden.
• Add remaining ingredients except for meat, potatoes and sauerkraut.
• Simmer 20 minutes.
• Brown ribs in Dutch oven.
• Add sauerkraut and sauce.
• Cover and cook til ribs are tender - 1 hour or so.
• Turn ribs occasionally.
• Add potatoes and cook 20-30 minutes.

SUPER EASY HONEY GARLIC SPARERIBS

Steps:

• Preheat oven to 350F.
• Place two 18" pieces of tinfoil shiny side together.
• Fold 1/4" over along the entire length of one side.
• Then fold again.
• Open the tinfoil to make one large sheet and place on a large cookie sheet or baking pan.
• Place the ribs in a single layer on the foil and sprinkle with 1 teaspoon garlic powder.
• Flip and sprinkle with a second teaspoon of garlic powder.
• Close the tinfoil over the ribs and double fold to seal.
• Close both ends and double fold.
• Bake for one hour.
• Remove the ribs from the foil and cut into individual ribs.
• Place in a large casserole dish and cover with the sparerib sauce.
• Place the lid on the casserole or cover with tinfoil.
• Bake for 70-80 minutes or until very tender.
• Before serving, stir to coat with sauce.