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Crispy Oven-Baked Spareribs with Apple and Celery Stuffing

Spareribs on a plate with stuffing.

A few weekends ago we retreated to one of our favorite places: a small cottage on a quiet lake in rural Wisconsin. Winter had overstayed its welcome into spring, with occasional snow flurries and daytime temperatures stubbornly below fifty. With outdoor chores off the table, it was the perfect opportunity to linger in the kitchen, try a few new ideas, and savor a slow, easy day of cooking. That’s exactly what we did.

Spareribs in a pan.
At first glance, it might have been one of those weekends when you could say, “I accomplished nothing.” The weather was uninviting and, with a house full of boys, there wasn’t much hope of getting anything done outdoors. Still, indoors we found plenty to occupy ourselves — and plenty of small discoveries that made the day worthwhile.
A plate with ribs and carrots.
For me the afternoon began with a dive into Volume I of an old favorite cookbook, The Doubleday Cookbook. I’d already spent plenty of time in Volume II with its baking recipes — a recent Swedish Limpa bread came from those pages — but this time I wanted to explore a different section. That kitchen rummaging led to a series of spur-of-the-moment choices that complemented each other beautifully.
A close up of a baked sparerib sandwich
One of those small pleasures was using baker’s twine to tie the ribs for the first time. It’s a tiny thing, but the ritual of tying each rack made the process feel deliberate and satisfying. I also pulled together a simple apple-and-celery stuffing, and made braised carrots and a white-bean-and-tomato salad on the side. Those choices were mostly improvisation, yet they rounded out the meal in a way that felt thoughtful and complete.
A close-up of rack of spare ribs.
The main event was the baked spareribs. These ribs are slow-roasted and served as sandwiches filled with an apple-and-celery stuffing, finished with a glossy raisin-and-broth glaze. The combination of sweet apple, crisp celery, and savory pork is comforting and balanced — the kind of home-cooked dish that feels like it belongs at a lakeside table on a chilly spring afternoon. I’ve prepared ribs a few ways over the years — in the oven, on the grill, and sometimes both — but this baked method creates tender meat and a build-up of flavor that’s especially satisfying when the weather keeps you inside.
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Spareribs on a plate with stuffing.

Baked Spareribs with Apple-Celery Stuffing

Inspired by The Doubleday Cookbook
Prep: 30 mins
Cook: 2 hrs 45 mins
Total: 3 hrs 15 mins
Yield: 6 servings
By: Dan from Platter Talk

Ingredients

  • 3 lbs. spareribs, cut into portions of 3–4 ribs each
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

For the apple-celery stuffing

  • 1 cup soft white bread crumbs
  • 1 cup finely chopped apple
  • 1/2 cup minced celery
  • 1/4 cup minced yellow onion
  • 2 tablespoons minced parsley
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 egg, lightly beaten

For the glaze (optional)

  • 1/2 cup chicken or vegetable broth
  • 2 tablespoons raisins

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Combine the stuffing ingredients in a bowl until evenly mixed.
  3. Arrange half the rib portions on a work surface with the hollow side up and spread them evenly with the stuffing.
  4. Top each stuffed portion with another rib section, meaty side up, forming a “sandwich.”
  5. Tie each sandwich securely with kitchen string to hold the stuffing in place.
  6. Place the tied ribs in a shallow roasting pan and sprinkle with half the salt and pepper.
  7. Bake, uncovered, for 1 hour. Drain off the drippings and reserve them.
  8. Turn the ribs, sprinkle with the remaining salt and pepper, and bake for another hour. Drain these drippings and add them to the reserved drippings.
  9. Cover the pan with foil and bake an additional 30 minutes, or until the ribs are fork-tender.
  10. To make the glaze, combine the reserved drippings, broth, and raisins in a skillet over medium heat and stir until the mixture reduces by half and becomes slightly syrupy.
  11. Transfer the ribs to a warmed platter, remove the strings, and spoon the glaze over the ribs before serving.

Notes

Because pork and poultry share similar mild flavors, you can substitute a favorite poultry stuffing for the apple-celery stuffing, or use this stuffing for chicken. The raisins in the glaze add a touch of sweetness that balances the savory meat and the apple in the stuffing. If you prefer a less sweet finish, omit the raisins and reduce the broth slightly to concentrate the pan juices.

Nutrition

Calories: 726 kcal, Carbohydrates: 17 g, Protein: 39 g, Fat: 55 g, Saturated Fat: 18 g, Cholesterol: 209 mg, Sodium: 915 mg, Potassium: 656 mg, Fiber: 2 g, Sugar: 4 g, Vitamin A: 201 IU, Vitamin C: 3 mg, Calcium: 76 mg, Iron: 3 mg

Nutrition information is automatically calculated and should be used as an approximation.

Additional Info

Course: Dinner

Cuisine: American

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