from the Rosie’s Riveting Recipes cookbook
Presenting another delicious historic recipe from Rosie’s Riveting Recipes cookbook that still tastes great today. I tested the recipe with white bread, as it was popular in Rosie’s time. However, I’m pretty sure it would taste just as good with whole wheat or multigrain bread, or whatever bread you may happen to have.
CELERY STUFFED SPARERIBS
- 1 side spareribs (about 1 1/2 lbs)
- 1/4 cup diced salt pork or bacon fat
- 1 cup chopped onion
- 1 cup chopped celery
- 3 cups soft bread cubes
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
Fry the salt pork until crisp, then remove the pieces. Cook the onions in the fat for a few minutes, add the crisp salt pork, celery and bread cubes. Season with salt and pepper. Lay the spareribs over the dressing in baking pan, sprinkle the outside with 2 teaspoons salt and 1/8 teaspoon pepper and rub with flour. Place pan in 350• F oven uncovered and bake for 1 1/2 to 2 hours or until ribs are tender. Yield: 4 servings.
Modern adaptation: Sliced bacon can be substituted for salt pork. (Bacon fat is another name for bacon grease.) Chop 4 to 6 slices of bacon and fry in a skillet or frying pan. Add onions and continue preparing the dressing as instructed in the original recipe. To help keep the dressing from getting too dry add 1/4 to 1/2 cup of water or chicken stock. Once the spareribs are placed in the baking dish decrease salt to 1 teaspoon, or, for more zing, use 1 teaspoon of celery salt. Bake as directed in the original recipe.