Ingredients Jump to Instructions ↓

  1. 4 to 5 pounds pork spareribs, cut into individual ribs

  2. 2 teaspoons salt, divided

  3. 1/2 teaspoon pepper, divided

  4. 5 tablespoons canola oil, divided

  5. 6 cups cubed potatoes

  6. 1 medium onion, sliced

  7. 2 garlic cloves, minced

  8. 4 teaspoons all-purpose flour

  9. 2 tablespoons dried parsley flakes

  10. 1 can (12 ounces) evaporated milk

  11. 1/8 teaspoon paprika

Instructions Jump to Ingredients ↑

  1. 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 large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in a large 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. 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. Yield: 6 servings.


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