Lee’S Spare Ribs & Apple Dressing

This hearty American classic combines tender, slow-baked pork spare ribs with a savory cornbread dressing studded with crisp apples and celery. The ribs are baked until fork-tender, then glazed with a spicy chili sauce mixture. The dressing is enriched with pan drippings, sage, and rosemary, creating a comforting balance of sweet, salty, and herbal flavors. It is a perfect centerpiece for holiday gatherings or cozy weekend dinners, offering a rustic, home-style experience that brings warmth to any table. Serve immediately for the best texture and flavor.

Cooking Method: Baking

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 4

Calories: 1175.3

Dietary: Gluten-free

Description

This hearty American classic combines tender, slow-baked pork spare ribs with a savory cornbread dressing studded with crisp apples and celery. The ribs are baked until fork-tender, then glazed with a spicy chili sauce mixture. The dressing is enriched with pan drippings, sage, and rosemary, creating a comforting balance of sweet, salty, and herbal flavors. It is a perfect centerpiece for holiday gatherings or cozy weekend dinners, offering a rustic, home-style experience that brings warmth to any table. Serve immediately for the best texture and flavor.

Ingredients

3 pound Pork spare ribs
1 cup Celery, chopped
1 tablespoon Butter or margarine
2 cup Cornbread cubes
1/4 teaspoon Rosemary, crushed
1 onion, chopped Onion
1 small Apple, cut into 3/4 inch pieces
1/2 teaspoon Sage
3 tablespoons Chili sauce
1/4 cup Water
to taste Salt and Pepper

Directions

1
Preheat oven to 350F (175C).
2
Place pork spare ribs on a rack inside a 13x9x2-inch baking dish or roasting pan.
3
Add 1/4 cup water to the bottom of the pan.
4
Cover the pan tightly with foil and bake for 1 1/2 hours, or until ribs are tender.
5
Meanwhile, melt butter in a large skillet over medium heat.
6
Add chopped celery and onion; saut for 2 to 3 minutes until softened.
7
Add apple pieces to the skillet and cook for an additional 2 to 3 minutes.
8
Stir in cornbread cubes, sage, and crushed rosemary; mix well to combine.
9
Remove ribs from the oven. Transfer ribs to a plate and set aside.
10
Pour off and reserve the pan drippings from the baking dish.
11
Add 1/2 cup of the reserved drippings to the cornbread mixture; toss lightly to moisten.
12
Shape the dressing mixture into 4 equal mounds on a rack or directly in the baking dish.
13
Combine 3 tablespoons of chili sauce with 3 tablespoons of reserved drippings to make a glaze.
14
Brush both sides of the ribs with the chili sauce glaze.
15
Place the glazed ribs on top of the dressing mounds.
16
Bake uncovered for 30 minutes, brushing with remaining sauce halfway through cooking.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1175.3kcal

% Daily Value *
Total Fat 54.2g84%
Saturated Fat 18.6g93%
Cholesterol 272.4mg91%
Sodium 860.6mg36%
Total Carbohydrate 60.7g21%
Dietary Fiber 4.2g17%
Sugars 6.8g
Protein 103.2g207%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the ribs are covered tightly with foil during the initial baking phase to keep them moist and tender.

If you do not have enough pan drippings, substitute with chicken or beef broth.

For a spicier kick, add a dash of cayenne pepper to the chili sauce glaze.

Serve immediately while hot. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: spare ribs, apple dressing, cornbread stuffing, baked pork, holiday recipe, american cuisine, herb stuffing, celery, rosemary, sage, chili sauce glaze, comfort food, thanksgiving, christmas dinner, pan drippings, oven baked

Read it online: https://www.chefs-mate.com/recipe/lees-spare-ribs-apple-dressing/