Hawaiian Stuffed Spareribs
2 racks spareribs, about 4 1/2 lb. in all
1/2 tsp. ginger
1 tsp. salt
4 lemon slices
6 bacon slices, diced
1/2 c. chopped onion
1 c. chopped celery
1 (1 lb. 4 1/2 oz.) can crushed pineapple
2 Tbsp. chopped parsley
1 c. packaged stuffing mix
1 tsp. seasoned salt
Have butcher crack ribs into serving size pieces. Preheat oven to 450 degrees.
Wipe ribs with damp paper towels. Place ribs on rack in shallow, open roasting
pan. Roast 30 minutes. Pour off excess fat. Set ribs aside. Reduce oven
temperature to 350 degrees.
In medium skillet saute bacon until crisp. Remove. Add onion and celery to
drippings; saute until onions are tender, about 5 minutes. Pour off fat. Drain
pineapple, reserving liquid. Set aside. In medium bowl beat egg slightly. Add
bacon, sautéed vegetables, pineapple, parsley, stuffing mix and seasoned salt.
Toss lightly with fork. Spread stuffing over one rack of ribs; cover with second
rack. Tie with string to secure. Sprinkle with ginger and salt. Arrange lemon
slices on top. Put rack in roasting pan. Cover with foil. Roast 1 hour. Remove
foil, continue roasting 1 1/2 hours until tender, brushing often with reserved
To serve: with scissors, cut through ribs. Remove to heated dish.
Makes 4 to 6 servings.