When BBQ doesn't quite right and the grill is out of commision..(sheesh)...what's a girl to do with those pork spareribs???
This is heavenly! My family loves it, yup, even the kids! I served mine with steamed zucchini and yellow squash.
Taste of home
4 to 5 pounds pork spareribs, cut into individual ribs
2 teaspoons salt, divided
1/2 teaspoon pepper, divided
5 tablespoons vegetable oil, divided
6 cups cubed potatoes
1 medium onion, sliced
2 garlic cloves, minced
4 teaspoons all-purpose flour
2 tablespoons dried parsley flakes
1 can (12 ounces) evaporated milk
1/8 teaspoon paprika
Sprinkle ribs with 1 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown ribs in 3 tablespoons oil in batches. Place ribs on a rack in shallow roasting pan. Bake, uncovered, at 350° for 20 minutes. Turn ribs; bake 20 minutes longer. Pat dry.
Place potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until tender.
Meanwhile, in a saucepan, saute onion and garlic in remaining oil until tender. Stir in the flour, parsley, and remaining salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain potatoes; place in a greased 13-in. x 9-in. x 2-in. baking dish. Top with sauce and ribs. Cover and bake at 350° for 15 minutes. Uncover; sprinkle with paprika. Bake 5-10 minutes longer or until ribs are tender and potatoes are heated through