Sparerib Casserole

• 4 to 5 pounds pork spareribs, cut into individual ribs
• 2 teaspoons salt, divided
• 1/2 teaspoon pepper, divided
• 5 tablespoons canola 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

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.
2. Bake, uncovered, at 350u0b0 for 20 minutes. Turn ribs; bake 20 minutes longer. Pat dry.
3. 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.
4. 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.
5. Drain potatoes; place in a greased 13-in. x 9-in. baking dish. Top with sauce and ribs.
6. Cover and bake at 350u0b0 for 15 minutes. Uncover; sprinkle with paprika. Bake 5-10 minutes longer or until ribs are tender and potatoes are heated through.

pork spareribs, salt, pepper, canola oil, potatoes, onion, garlic, allpurpose, parsley flakes, milk, paprika

Taken from www.tasteofhome.com/recipes/sparerib-casserole/ (may not work)