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Sparerib Casserole

 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 King Arthur Unbleached 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

2 of 2

Sparerib Casserole (continued)

Directions (continued)

  • 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.
Nutritional 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.