Sparerib Casserole Recipes

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SPARERIB CASSEROLE



Sparerib Casserole image

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

4 to 5 pounds pork spareribs, cut into individual ribs
2 teaspoons salt, divided
1/2 teaspoon pepper, divided
5 tablespoons canola oil, divided
6 cups cubed potatoes
1 medium onion, sliced
2 garlic cloves, minced
4 teaspoons all-purpose flour
2 tablespoons dried parsley flakes
1 can (12 ounces) evaporated milk
1/8 teaspoon paprika

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.

SPARERIB, RICE AND CHICK-PEA CASSEROLE



Sparerib, Rice and Chick-Pea Casserole image

Provided by Joanne Lopez-Cepero

Categories     Pork     Rice     Bake     Casserole/Gratin     Pork Rib     Chickpea     Spring     Winter     Potluck     Bon Appétit     New York

Yield Serves 6

Number Of Ingredients 12

2 1/2 pounds country-style spareribs
1 large onion, chopped
4 large garlic cloves, chopped
2 14 1/2-ounce cans beef broth
2 cups long-grain white rice
1 15- to 16-ounce can chick-peas (garbanzo beans), drained
2/3 cup water
1/3 cup red wine vinegar
2 tablespoons chopped fresh cilantro
1 tablespoon paprika
1 tablespoon dried oregano, crumbled
1 4-ounce jar sliced pimientos, drained

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.

DUTCH OVEN SPARERIBS, SAUERKRAUT AND POTATOES SUPPER



Dutch Oven Spareribs, Sauerkraut and Potatoes Supper image

Make and share this Dutch Oven Spareribs, Sauerkraut and Potatoes Supper recipe from Food.com.

Provided by Recipe Junkie

Categories     Pork

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 16

1 tablespoon margarine or 1 tablespoon butter
1/4 cup onion, chopped
1 small garlic clove
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1/2 cup water
1/2 cup ketchup
1 tablespoon vinegar
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon brown sugar
1 1/2 lbs spareribs
1 (15 ounce) can sauerkraut
8 medium potatoes

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.

TENDER PORK SPARE RIBS



Tender Pork Spare Ribs image

I saw a Celebrity Chef use this braising method for baby back ribs, so I decided to give it a try for pork spare ribs. I changed the seasonings and increased the cooking time and I have been very pleased with them every time. They're really tender and the meat is so flavorful that you don't have to add BBQ sauce unless you want to. My neighbor is the one who told me about the fajita seasoning, and she was right on!

Provided by Kerri Jaggers

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 16h20m

Yield 8

Number Of Ingredients 9

1 cup brown sugar
½ cup fajita seasoning (such as Fiesta®)
2 tablespoons Hungarian sweet paprika
2 racks pork spareribs, fat trimmed
1 cup beer
3 cloves garlic, minced
1 tablespoon honey
3 tablespoons Worcestershire sauce
1 tablespoon prepared brown mustard

Steps:

  • Mix the brown sugar, fajita seasoning, and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture. Place the spareribs in a 9x13-inch baking pan; cover and refrigerate overnight.
  • Preheat an oven to 250 degrees F (120 degrees C). Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside.
  • Tear off 2 large sheets of heavy duty aluminum foil and lay them shiny-side down. Place a rack of spareribs on each sheet, meaty-side up. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal. Place the packets side-by-side on an 11x14-inch baking sheet.
  • Bake in the preheated oven until the ribs are very tender, 3 hours and 30 minutes to 4 hours. Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes. Brush the thickened sauce over the ribs.
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.

Nutrition Facts : Calories 943.3 calories, Carbohydrate 37.4 g, Cholesterol 240.5 mg, Fat 60.6 g, Fiber 0.7 g, Protein 58.4 g, SaturatedFat 22.2 g, Sodium 701.5 mg, Sugar 29.7 g

STICKY SPARE RIBS CASSEROLE



Sticky Spare Ribs Casserole image

Cook ribs over a mix of red cabbage and tart apples in this easy one-pot pork dinner.

Provided by Magdalena Wszelaki

Categories     HarperCollins     HarperCollins     Pork Rib     Pork     Dinner     Molasses     Spice     Cabbage     Dried Fruit     Apple

Yield 4 servings

Number Of Ingredients 14

2 tablespoons Dijon mustard
2 tablespoons blackstrap molasses
1 1/2 tablespoons Chinese five-spice powder
1 teaspoon smoked salt or sea salt
2 1/2-3 pounds pork spare ribs rack
1 small head of red cabbage (about 2 pounds), shredded
2 unpeeled Fuji apples, cut into 1/2-inch cubes
6-8 green onions, diced
1/4 cup dried unsweetened cherries (optional)
1/4 cup apple cider vinegar
1/4 cup ghee or lard, melted
1/2 tablespoon sea salt
Special Equipment:
6-quart Dutch oven or a large casserole with lid

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.

SAUCY SPARERIBS



Saucy Spareribs image

"My husband likes spareribs, so when my mom gave me this stovetop recipe, I knew I had to try it," explains Melanie Sanders of Kaysville, Utah. "He loves the tender ribs and barbecue sauce."

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 2 servings.

Number Of Ingredients 5

2 pounds bone-in pork spareribs
2 cans (12 ounces each) cola
1 cup ketchup
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

  • In a large nonstick skillet, brown the ribs; drain. Add the cola and ketchup; cover and simmer for 1 hour or until the meat is tender., Remove ribs and keep warm. Transfer 2 cups of sauce to a saucepan. Bring to a boil. In a small bowl, combine the cornstarch and cold water; stir into sauce. Bring to a boil; cook for 1-2 minutes or until thickened. Serve over the ribs.

Nutrition Facts : Calories 1069 calories, Fat 64g fat (24g saturated fat), Cholesterol 255mg cholesterol, Sodium 1628mg sodium, Carbohydrate 59g carbohydrate (33g sugars, Fiber 2g fiber), Protein 63g protein.

SUPER EASY HONEY GARLIC SPARERIBS



Super Easy Honey Garlic Spareribs image

These are tender and delicious. Serve with rice and a veggie-stir fry. They take awhile to cook in your oven, but don't use much of your time to prepare. Good for a day when you have a lot of other things to do around the house.

Provided by _Pixie_

Categories     Pork

Time 2h30m

Yield 4-5 serving(s)

Number Of Ingredients 3

3 lbs pork side ribs
2 teaspoons garlic powder
1 (350 ml) jar dry garlic sparerib barbecue sauce (I like Wong Wing or similar sauce)

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.

BRAISED SPARERIBS WITH CABBAGE



Braised Spareribs With Cabbage image

Provided by Mark Bittman

Categories     dinner, one pot, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
4 cloves garlic, peeled and crushed
2 or more dried red chilies, like serrano
3 to 4 pounds spareribs, cut into individual ribs, excess fat removed
Salt and pepper to taste
3 bay leaves
1 head cabbage, savoy (preferred) or white, 1 1/2 to 2 pounds, cored and shredded
1 cup dry white wine
Chopped fresh parsley leaves

Steps:

  • Put olive oil in a large, deep skillet or casserole that can be covered, and turn heat to high. A minute later, add garlic and chilies. When they sizzle, add ribs, meatier side down; sprinkle with salt and pepper, and add bay leaves. Cook, adjusting heat so the meat browns, 5 to 10 minutes. Turn ribs, and brown again. Remove ribs to a plate.
  • Pour off excess fat, and add cabbage and some more salt and pepper. Cook, stirring occasionally, until cabbage browns. Add wine, and stir to release any brown bits stuck to bottom of pan. Return ribs to pot; adjust heat so mixture simmers steadily but not violently, and cover.
  • Cook, checking occasionally to be sure the mixture does not dry out. (If it does, add more white wine or water.) When ribs are tender and cabbage is very soft -- this will take at least 45 minutes -- uncover. If mixture is soupy, turn heat to high, and cook, stirring occasionally and carefully, until it is more of a moist stew. Garnish with parsley and serve immediately, or cover and refrigerate for up to a day before reheating.

Nutrition Facts : @context http, Calories 1279, UnsaturatedFat 55 grams, Carbohydrate 19 grams, Fat 100 grams, Fiber 7 grams, Protein 65 grams, SaturatedFat 31 grams, Sodium 1660 milligrams, Sugar 9 grams, TransFat 1 gram

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