Recipe

Stuffed Pork Ribs Recipe

	Auntybea / All my dishes 1 year, 5 months ago This is a recipe by Mark Bingeman who operates three Oktoberfest "Festhallens" each year in Kitchener, Ontario. This recipe serves eight, but it can be easily adapted for six, four or two people. Prep:20m Cook:120m Servings:2	Auntybea
	tender delicious easy

Does this look good? Yeah! / Nope

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Ingredients

Stuffing:

Loaf of white bread, cubed (about 9 cups)

1 large onion, chopped

4 celery ribs, chopped

2 medium red peppers, chopped

salt and pepper

2 garlic cloves, crushed

1/2 cup parsley flakes

1 cup chicken broth

You can add a chopped apple and 1/2 chicken broth and 1/2 apple juice for a change.

4 whole slabs pork back ribs

2 tbsp. Seasoned sat

2 tbsp. gravy browning powder

Directions

Stuffing:

Combine first 9 ingredients in large bowl. Mix well.

Cut each slab of ribs into 2 equal portions. Place ribs, meaty side down on work surface. Spoon 1 1/4 cups stuffing onto each rib portion. Roll up tightly and tie butcher's string around ribs to enclose the stuffing. Do this for all 1/2 slabs so that you have 8 rib rolls.

Place the rib rolls in a greased roaster. Combine the seasoned salt and gravy browning powder in a small bowl and sprinkle it over the rib rolls to season. Bake, uncovered, in a 350 F oven for 1 1/2 to 2 hours until very tender. The meat should be fall-off-the-bone-tender.

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Comments

justjakesmom 1 year, 5 months ago said:
OMG!! This sounds soooo good. Looks like a little work, but I bet well worth it. Saving it. Have to try soon!!!

kochhexe 1 year, 5 months ago said:
Ohh, just reading the ingredients makes me want to eat this - right now - if only i could understand where i am supposed to put the stuffing.
when you write 'slabs of pork back ribs' i think i know what you mean - but where do you cut the pocket for the stuffing? how to you tie it together? do you have to 'crack' the ribs to be able to tie it all into a roll?
i do hope you can understand my predicament - perhaps it is caused by my being good at english - technical and medical - but when it comes to cooking terms i am somewhat at a loss.
hopefully,
Renate
(i DO want to make these - i am bookmarking the recipe so i can think about it again :-)

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