2 racks of spareribs, baby back or side
make stuffing with 2-3 cups dry bread cubes
1 large stalk celery, chopped
1 medium onion, chopped
3-4 tbsp. butter
1 tsp. approximately poultry seasoning or
pinch of parsley, sage, rosemary and thyme
Add about 1/4 cup water to pan and cook for 1 minute
Pour over bread. Mix and use to stuff spareribs

Remove membrane from underside of ribs. Cut into pieces of 4-5 ribs each. Lay stuffing on piece and top with another piece. Secure with kitchen twine. Arrange in roast pan.

Preheat oven to 350°F and bake, covered, for approximately 1 hour. Remove lid 15 minutes before time is up. If they seem dry during the cooking, add 1/2 cup water.

Submitted by: Angela Welbourne