Best Sparerib Casserole Recipes

SPARERIB CASSEROLE

Sparerib Casserole image

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.

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 884 calories, Fat 58g fat (20g saturated fat), Cholesterol 188mg cholesterol, Sodium 982mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 4g fiber), Protein 48g protein.

SPARERIB, RICE AND CHICK-PEA CASSEROLE

Sparerib, Rice and Chick-Pea Casserole image

Provided by Joanne Lopez-Cepero

Categories Pork Rice Bake Casserole/Gratin Pork Rib Chickpea Spring Winter Potluck Bon Appétit New York

Yield Serves 6

Number Of Ingredients 12

Ingredients

2 1/2 pounds country-style spareribs
1 large onion, chopped
4 large garlic cloves, chopped
2 14 1/2-ounce cans beef broth
2 cups long-grain white rice
1 15- to 16-ounce can chick-peas (garbanzo beans), drained
2/3 cup water
1/3 cup red wine vinegar
2 tablespoons chopped fresh cilantro
1 tablespoon paprika
1 tablespoon dried oregano, crumbled
1 4-ounce jar sliced pimientos, drained

Steps:

Preheat oven to 350°F. Season spareribs with salt and pepper. Brown spareribs in heavy large Dutch oven over high heat. Transfer ribs to plate. Add onion and garlic to pot and sauté until onion is translucent, about 5 minutes. Add all remaining ingredients except pimientos to pot. Bring to boil, scraping up browned bits. Return ribs and any collected juices to pot. Push ribs into rice mixture. Season with salt and pepper. Spread pimientos evenly over top. Cover pot and bake until meat and rice are tender and all liquids are absorbed about 50 minutes.