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Crown Roast of Spareribs

July 6, 2011

2 racks of spareribs (about 4lb)
1/4 teaspoon salt
1/2 cup butter or margarine
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can (8oz) cream-style corn
1/2 cup milk
1/2 teaspoon dried marjoram leaves
1 pkg (8oz) corn bread stuffing mix
3/4 cup bottled barbecue sauce

1. Preheat oven to 350F. Wipe spareribs with damp paper towels. Trim by cutting strip from bottom of ribs, making each rack 7 inches high all the way across; save trimmings. Shape racks into a standing crown, with meaty side of ribs facing out; fasten with skewers or wooden picks. Sprinkle with salt.

2. Line small roasting pan with heavy duty foil. Place meat crown in pan; tuck reserved trimmings inside crown, against ribs. Add 2 cups water to pan. Roast, covered, 1 1/4 hours.

3. Meanwhile, in hot butter in large skillet, sauté onion and green pepper until tender – about 5 minutes. Stir in corn, milk, and marjoram; bring to boiling. Remove from heat. Add corn bread stuffing mix; stir until moistened. Set aside.

4. Remove crown from oven. Pour off pan drippings, reserving 1/2 cup. Stir reserved drippings into corn bread stuffing.

5. Brush entire crown with some of barbecue sauce. Spoon stuffing into center. Cover center and ends of ribs with foil.

6. Roast, basting occasionally with barbecue sauce, 35 to 45 minutes longer, or until ribs are glazed and slightly browned.

7. To keep stuffing intact, lift foil lining with crown to serving platter; remove top foil, and carefully tear off foil that shows around base of crown.

Makes 6 servings.

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

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