Stuffed Baby Back Ribs

I don't know if this is a "Canadian"dish or not, but I posted it years ago on the Cooking Forum and the only other person that was familiar with it was a fellow Canadian.  This is a dish my mom used to make.

This is so good.  The sage dressing both flavours and is flavoured by the pork.  One of my favourite fall dinners.

Stuffed Baby Back Ribs
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Traditional bread stuffing (Onions, celery, sage, parsley, chicken
broth, salt, pepper.....)
Good with a cornbread stuffing too.

2 racks of ribs or one cut in half
1 garlic clove
salt
pepper
olive oil
extra garlic cloves

Rub ribs with garlic and season with salt and pepper.

Spread stuffing over one of the racks and top with the second one.  Tie together using butcher twine or silicone ties.   Place in shallow roasting pan, rub or drizzle with a little olive oil, toss in a few
peeled and cracked garlic cloves, cover and roast in a 375°F oven until tender.  Remove cover for the last 30 minutes to allow the meat to brown.

Use the pan drippings to make a light sauce/gravy.