Stuffed Spareribs
By Nick IversonPublished on December 6, 2013
Time
4¼ hours
Yield
Serves 6 to 8
Ingredients
10 slices hearty white sandwich bread, torn into 1-inch pieces4 tablespoons unsalted butter 1½ teaspoons table salt 1 teaspoon black pepper 4 Granny Smith apples, peeled, cored, and cut into ¼-inch pieces1 onion, chopped1 cup pitted prunes, chopped2 tablespoons minced fresh sage 5 garlic cloves, minced1 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
Before You Begin
Try to buy racks of ribs of equal size for this recipe, and make sure they’re St. Louis–style. If any stuffing falls onto the baking sheet as you tie the racks together or flip them during cooking, stuff the filling back inside the bundle.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Pulse half of bread, 1 tablespoon butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper in food processor until finely ground, 10 to 15 pulses. Transfer to rimmed baking sheet. Repeat with remaining bread, 1 tablespoon butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper and add to sheet. Bake crumbs until golden brown, 15 to 20 minutes, stirring halfway through baking. Transfer to large bowl; set aside.
- Meanwhile, melt remaining 2 tablespoons butter in 12-inch skillet over medium heat. Add apples, onion, 1 teaspoon salt, and 1/2 teaspoon pepper and cook until apples are soft and onion is translucent, 7 to 10 minutes. Add prunes, sage, garlic, and fennel and cook until fragrant, about 1 minute. Stir apple mixture into bread crumbs until well combined.
- Line rimmed baking sheet with aluminum foil. Combine sugar, 1 tablespoon salt, and 1 tablespoon pepper in bowl. Pat ribs dry with paper towels and rub all over with sugar mixture. Lay five 20-inch-long pieces of kitchen twine about 3 inches apart crosswise on prepared sheet. Lay 1 rib rack, meat side down, across twine. Place stuffing mixture on top of rack and pack to uniform thickness. Place remaining rib rack, meat side up, on top of stuffing, arranging wider end of rack over tapered end of bottom rack to sandwich stuffing. Tie racks together and trim excess twine.
- Roast ribs until tender and well browned, about 3 hours, flipping bundle halfway through roasting. Transfer ribs to carving board and let rest for 15 minutes. Cut ribs between bones, creating individual stuffed rib portions; discard twine. (Alternatively, discard twine and remove top rack of ribs. Transfer stuffing to platter. Cut ribs in between bones to separate and transfer to platter with stuffing.) Serve.
Time
4¼ hoursYield
Serves 6 to 8Ingredients
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 ¼-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
Test Kitchen Techniques
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 ¼-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
Test Kitchen Techniques
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 ¼-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
Test Kitchen Techniques
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 salt, pepper, and brown sugar. As for the stuffing, bread cubes weren’t cohesive and tumbled out of the ribs, but homemade bread crumbs—buttered and toasted to prevent sogginess—were the perfect choice. Tart apples, sweet prunes, and a handful of seasonings rounded out the stuffing. Sandwiched between two racks of ribs tied together with twine, the stuffing absorbs lots of rich, porky flavor as the meat tenderizes in the oven.
Before You Begin
Try to buy racks of ribs of equal size for this recipe, and make sure they’re St. Louis–style. If any stuffing falls onto the baking sheet as you tie the racks together or flip them during cooking, stuff the filling back inside the bundle.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Pulse half of bread, 1 tablespoon butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper in food processor until finely ground, 10 to 15 pulses. Transfer to rimmed baking sheet. Repeat with remaining bread, 1 tablespoon butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper and add to sheet. Bake crumbs until golden brown, 15 to 20 minutes, stirring halfway through baking. Transfer to large bowl; set aside.
- Meanwhile, melt remaining 2 tablespoons butter in 12-inch skillet over medium heat. Add apples, onion, 1 teaspoon salt, and 1/2 teaspoon pepper and cook until apples are soft and onion is translucent, 7 to 10 minutes. Add prunes, sage, garlic, and fennel and cook until fragrant, about 1 minute. Stir apple mixture into bread crumbs until well combined.
- Line rimmed baking sheet with aluminum foil. Combine sugar, 1 tablespoon salt, and 1 tablespoon pepper in bowl. Pat ribs dry with paper towels and rub all over with sugar mixture. Lay five 20-inch-long pieces of kitchen twine about 3 inches apart crosswise on prepared sheet. Lay 1 rib rack, meat side down, across twine. Place stuffing mixture on top of rack and pack to uniform thickness. Place remaining rib rack, meat side up, on top of stuffing, arranging wider end of rack over tapered end of bottom rack to sandwich stuffing. Tie racks together and trim excess twine.
- Roast ribs until tender and well browned, about 3 hours, flipping bundle halfway through roasting. Transfer ribs to carving board and let rest for 15 minutes. Cut ribs between bones, creating individual stuffed rib portions; discard twine. (Alternatively, discard twine and remove top rack of ribs. Transfer stuffing to platter. Cut ribs in between bones to separate and transfer to platter with stuffing.) Serve.
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