Stuffed Spareribs

Name: Stuffed Spareribs
Yield: 6 servings
Cuisine: United States
Ingredients: 1 onion, finely chopped; 1 teaspoon dry mustard; ½ cup red wine; 1 bay leaf; ½ cup honey; 2 racks of spareribs (6 to 7 pounds altogether); 3 cups fine dry bread crumbs; ⅛ teaspoon freshly ground black pepper; ½ teaspoon dried thyme; ½ teaspoon salt; ½ cup pine nuts; 1 garlic clove, finely minced; 2 tablespoons chopped parsley; 6 slices of bacon

Preparation info

6
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

6 slices of bacon
1 onion, finely chopped
1 garlic clove, finely minced

Americas
United States
Main course
New York

Method

Preheat oven to moderate (350°F.).
Cook the bacon until crisp, reserving the bacon fat in the pan. Crumble the bacon pieces.
Sauté the onion and garlic in the reserved bacon fat and add to the bread crumbs. Add the bacon, nu