"Recipes are meant to be shared"...Ann Thibeault

Tuesday, November 17, 2009

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
======================
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.

Baby Back Ribs on Foodista

12 comments:

  1. Oh my, another wonderful meal. I'm surprised I don't gain weight just looking at your amazing photos. I'll be on the lookout for those nifty little silicon ties. How handy is that!!!!

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  2. All I can say is OMG...if that is not comfort food I don't know what is!
    Ditto on the weight gain just looking! I can honestly taste it...

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  3. I'm hoping to make these later in the week! I've always thought they looked so delicious - time to try this for myself! Beautiful photos, Ann -

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  4. My gosh! It's so hearty and delicious!

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  5. I,ve never had this Ann.. so ..I don't know if it's very well known..it sure looks like comfort food!

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  6. Ann, it looks so delicious! Perfect for these cooler evenings. Beautiful photos.

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  7. I have not seen those ties yet; I'll wager they are super handy.

    Your meal is fit for royalty!

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  8. Ann,
    I love those pink ties.....where on earth did you find them?
    Beautiful meal, as always!

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  9. Thank you all for dropping by for a visit.

    Monique, maybe it is an Ontario dish.

    I have had these ties for a while now. They really do come in handy. They are called Food Loops. http://www.thefoodloop.com/about/

    There are other brands and some are more reasonably priced than others. I'm sure one brand is probably as good as the next. Just do a search for Silicone Food Ties.

    Thanks again for your comments.

    Ann

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  10. My English-Canadian grandmother began making these in the 50s, and now I'm making them for my daughter. The best!!

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  11. Approximately how long until 'tender' - do you uncover after they are tender for 30 minutes?
    I would greatly appreciate some timelines to follow as I am horrible at getting everything on the table at the same time!

    charly@essvee.ca

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  12. This is a common dish in the the Kitchener/Waterloo area of Ontario. Often served in the Pennsylvania dutch style restaurents in the area that serve contry style meals. One that comes to mind is Angie"s Kitchen in St. Agatha. MMMMMMMM!

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