Recipe of the Week: Stuffed Pork Back Ribs

I was inspired to create this recipe after seeing these beautiful stuffed side ribs at Wild Hog, a butcher shop near Stratford that specializes in fantastic gourmet foods and local meats. I highly recommend checking them out if you're in the area.

Serves: 3-4

Ingredients:

2 tbsp butter
1 onion, diced
2 cloves garlic
1 granny smith apple, peeled and diced
6 sage leaves, chopped
1 tbsp fresh thyme, chopped
to taste salt and pepper
3 tbsp grated parmigiano reggiano
½ cup milk
2 cups day old bread, cut into 1” cubes
1 pork back rib rack (should be about 13 bones), membrane removed
2 tbsp cider vinegar
2 tbsp honey
2 tbsp dijon mustard

Method:

1) Melt the butter in a large pot over medium heat. Add the onion and garlic and sweat, stirring frequently, until translucent. Add the apples, sage, and thyme and cook until the apples have softened. Season to taste with salt and pepper, then remove from the heat.

2) In a large bowl, mix the onion mixture, cheese, milk, and breadcubes.  Stir to combine thoroughly, then rest to allow the bread to absorb the liquid. Taste for seasoning.

3) Preheat the oven to 300°F.

4) Lay the back ribs on a work surface, meaty side down. Spread three quarters of the bread stuffing along the rib cage in an even layer. Starting with one end of the ribs, roll the roast up like a pinwheel. Tie securely with two or three pieces of kitchen twine. Stand the roast up on a baking sheet with the “swirl” exposed on top. Pile the remaining stuffing on top of the roast.

5) Place the roast in the oven and cook until an internal thermometer reads 180°F (about 2 hours). Stir the cider vinegar, honey, and mustard together to make a glaze and brush it all over the top and side of the pork roast. Continue cooking for another 30-45 minutes, or until an internal temperature of 200°F is reached. Remove from the oven and rest, tented with aluminum foil for 20 minutes. 

6) To serve, present the roast at a table in front of your guests, then cut between the bones to make serving sized portions.