Stuffed Spareribs

I really enjoy cooking and trying new things. I love my foodi, instant pot, dutch oven, and my crepe maker :) I love making meals from scratch and enjoying the fruits of my labor.

subheading: GATHER YOUR INGREDIENTS:

10 slices hearty white sandwich bread, torn into 1-inch pieces

4 tablespoons unsalted butter

1½ teaspoons table salt

1 teaspoon black pepper

4 Granny Smith apples, peeled, cored, and cut into ¼-inch pieces

1 onion, chopped

1 cup pitted prunes, chopped

2 tablespoons minced fresh sage

5 garlic cloves, minced

1 teaspoon ground fennel

3 tablespoons packed brown sugar

1 tablespoon additional table salt

1 tablespoon additional black pepper

5 to 6 ponds pork spareribs (2 racks, 2.5- to 3-pounds each), preferably St. Louis-style, trimmed and membrane removed

subheading: BEFORE YOU BEGIN:

Try to buy racks of ribs of equal size for this recipe, and make sure they’re St. Louis-style. If any stuffing falls onto the baking sheet as you tie the racks together or flip them during cooking, stuff the filling back inside the bundle.

Directions at cookscountry.com

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