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Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 55 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Sparerib Casserole in Casserole Cookbook 2001, p78

Nutritional Facts

10 ounce-weight: 884 calories, 58g fat (20g saturated fat), 188mg cholesterol, 982mg sodium, 41g carbohydrate (9g sugars, 4g fiber), 48g protein.

  • 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
  1. 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.
  2. Bake, uncovered, at 350° for 20 minutes. Turn ribs; bake 20 minutes longer. Pat dry.
  3. 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.
  4. 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.
  5. Drain potatoes; place in a greased 13-in. x 9-in. baking dish. Top with sauce and ribs.
  6. 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.
Originally published as Sparerib Casserole in Casserole Cookbook 2001, p78

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