- Makes 6 servings
Ingredients[]
- 4 pounds spareribs, cut into serving-size portions
- ½ cup sliced green onions
- ½ cup diced celery
- 2 tablespoons butter or margarine
- 3 cups cooked rice
- ⅔ cup diced dried apricots
- ⅛ teaspoon ground black pepper
- ½ cup broth from cooking spareribs
- ½ cup gingersnap crumbs
- ½ teaspoon ground allspice
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- ¼ cup vinegar or lemon juice
- ½ cup honey
Directions[]
- Parboil spareribs 1 hour or until tender.
- Cook onions and celery in butter until soft but not brown. Add rice, apricots, pepper, and broth. Turn into shallow baking dish.
- Arrange ribs, meaty side up, on rice mixture. Mix crumbs, allspice, salt, pepper, vinegar and honey; boil 8 to 10 minutes or until thick. Brush on ribs.
- Bake at 375 °F for 30 minutes, brushing with honey mixture every ten minutes. Serve with any remaining sauce.