Sparerib Casserole
TOTAL TIME: Prep: 10 min. Bake: 55 min.
YIELD: 6 servings.
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.
Ingredients
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4 to 5 pounds pork spareribs, cut into individual ribs
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2 teaspoons salt, divided
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1/2 teaspoon pepper, divided
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5 tablespoons canola oil, divided
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6 cups cubed potatoes
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1 medium onion, sliced
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2 garlic cloves, minced
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4 teaspoons all-purpose flour
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2 tablespoons dried parsley flakes
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1 can (12 ounces) evaporated milk
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1/8 teaspoon paprika
Directions
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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.
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2.
Bake, uncovered, at 350° for 20 minutes. Turn ribs; bake 20 minutes longer. Pat dry.
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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.
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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.
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5.
Drain potatoes; place in a greased 13-in. x 9-in. baking dish. Top with sauce and ribs.
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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.
Nutrition Facts
10 ounce-weight: 884 calories, 58g fat (20g saturated fat), 188mg cholesterol, 982mg sodium, 41g carbohydrate (9g sugars, 4g fiber), 48g protein.
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