Stuffed Crown Of Ribs Recipe
Ingredients
| Loin pork | 4 Pound | |
| Water | 3/4 Cup (16 tbs) | |
| Celery | 3/4 Cup (16 tbs), finley chopped | |
| 1 6-ounce package mixed dried fruit bits | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| 1 1/2 teaspoons instant chicken bouillon granules | ||
| Dried basil | 1 Teaspoon, crushed | |
| Dried marjoram | 1/2 Teaspoon, crushed | |
| Pepper | 1/4 Teaspoon | |
| Butter/Margarine | 2 Tablespoon | |
| Whole wheat bread slice | 7 | |
| Snipped parsley | 1/4 Cup (16 tbs), dried | |
Directions
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.
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.
Chef
