Recipe: Roast Pork Spareribs with Apple Stuffing (1953)

ROAST PORK SPARERIBS WITH APPLE STUFFING

Select 2 well-fleshed rib sections that match and weigh about 2 pounds each. Saw or crack the breastbone so it will be easy to carve between the ribs.

Make apple stuffing (recipe follows).

Lay one section of the ribs out flat, sprinkle with salt and pepper, and spread with the stuffing. Cover with the other section and sew the two together. Sprinkle the outside with salt and pepper, and if desired with flour also. Lay the stuffed ribs on a rack in a shallow pan. Do not add water and do not cover.

Cook in a moderate oven (350-375 degrees F) until the meat is tender and thoroughly done - allow about 1 1/2 hours. Turn occasionally for even cooking.

Remove the strings before serving. Make gravy from the pan drippings

APPLE STUFFING
(makes enough for two 2-pound sections spareribs)

1/2 cup chopped celery and leaves
1/2 cup chopped onion
1/4 cup chopped fresh parsley
2 to 3 tablespoons fat (melted butter or oil), divided use
5 tart apples, diced
1/2 cup sugar
1 cup soft bread crumbs
Salt and pepper to taste

Cook the celery, onion, and parsley for a few minutes in one-half of the fat, then remove them from the pan.

Put the rest of the fat in the pan, heat, and add the diced apples. Sprinkle the apples with the sugar, cover, and cook until tender. Then remove the lid and continue to cook until the apples are candied.

Mix the vegetables, salt, and pepper with the apples and bread crumbs.

Makes 8 servings
From: Recipelink.com
Source: Recipe booklet: Meat for Thrifty Meals, Home and Garden Bulletin 27, USDA, 1953