Sweet Baked Stuffed Spareribs
1 1/2 to 2 lb. spareribs
6 c. cubed bread
1 c. dried cranberries or dried cherries
1 onion, minced
1 c. chopped celery tops
1/4 c. bacon drippings
1 tsp. poultry seasoning or sage
1 tsp. salt
1 egg, beaten
1/4 c. water
Wipe the ribs with a damp cloth and sprinkle with salt and pepper. Combine cubed
bread and dried fruit. Saute minced onion and chopped celery tops in the bacon
drippings until tender. Add the bread mixture. Season with poultry seasoning or
sage, salt and pepper.
Combine beaten egg and water; add to the bread and fruit mixture and mix well.
If mixture is too dry, add a little more water. Shape into a mound in a greased
shallow pan. Lay ribs over the stuffing. Bake uncovered in a moderate 350
degrees oven for 1 1/2 to 2 hours or until tender.
Makes 4 to 6 servings.