Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Sparerib Casserole

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.

6 ServingsPrep: 10 min. Bake: 55 min.

Ingredients

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

Directions

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

2 of 2

Sparerib Casserole (continued)

Directions (continued)

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. Yield: 6 servings.

Nutrition Facts: 1 serving (10 ounces) equals 884 calories, 58 g fat (20 g saturated fat), 188 mg cholesterol, 982 mg sodium, 41 g carbohydrate, 4 g fiber, 48 g protein.