Stuffed Crown Of Ribs
|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|
|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.
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 170Â°F (77Â°C) and stuffing is heated to at least 165Â°F (74Â°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.