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Stuffed Crown Of Ribs

Grill.Master's picture
  Pork loin back ribs 4 Pound
  Water 3⁄4 Cup (12 tbs)
  Chopped celery 3⁄4 Cup (12 tbs)
  Mixed dried fruit bits 6 Ounce
  Chopped onion 1⁄2 Cup (8 tbs)
  Instant chicken bouillon granules 1 1⁄2 Teaspoon
  Dried basil 1 Teaspoon
  Dried marjoram 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Margarine/Butter 2 Tablespoon
  Whole wheat bread slices 7
  Snipped parsley/4 teaspoons dried parsley flakes 1⁄4 Cup (4 tbs)

To form a crown with the ribs, place slabs end to end with edges overlapping slightly and the meaty side of ribs facing toward center.
Tie string securely around ribs to form a crown 8 to 9 inches in diameter.For stuffing, in saucepan combine water, celery, dried fruit, onion, bouillon granules, basil, marjoram, and pepper.
Bring to boiling; reduce heat.
Cover; simmer 5 minutes.
Add margarine.
In bowl combine fruit mixture, bread cubes, and parsley.
Toss to mix.
If necessary, add additional water (about 2 tablespoons) to moisten mixture.
Place crown in center of the cooking grill on a double layer of greased heavy-duty foil.
Spoon stuffing mixture into center of crown.
Cover stuffing loosely with foil.
Insert a meat thermometer into meatiest portion of ribs.Grill 1 1/2 to 2 hours or till meat thermometer registers 170°F (77°C) and stuffing is heated to at least 165°F (74°C).
Let stand 15 minutes.
To serve, transfer meat to a serving platter, remove strings.
Using a fork to steady the crown, cut between the ribs.
Garnish with celery leaves and dried apricots, if desired.

Recipe Summary

Difficulty Level: 
Side Dish

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