Rosie’s Recipe–Crown Roast of Back Ribs

The back rib. It’s the ugly cousin of the short rib, but with a little creativity you can make them delicious. I’ll admit this recipe seemed daunting at first, but then a friend told me you can attach the ribs together with wooden toothpicks or skewers instead of sewing them together. This made the dish much easier to prepare, and the results were positively yummy. This recipe is included in Rosie’s Riveting Recipes. Enjoy.

GM

CROWN ROAST OF BACK RIBS

1½ lbs. back ribs
1 teaspoon salt
½ cup chopped onion
3 tablespoons butter
3 cups soft bread crumbs
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon poultry seasonings

Rub back ribs with salt. Mix remaining ingredients to form dressing. Sew ends of ribs together to resemble a crown. Place stuffing inside of ribs and bake in 350º F oven for 2-3 hours or until tender. Makes 4 servings.

Modern adaptation: Ribs can be tacked together with wooden toothpicks or toothpicks or skewers. (Do not use plastic.) After cooking, allow the ribs to rest before removing the toothpicks. Three slices of bread, with crusts removed and cut into cubes, can be also be used to make the dressing. You can also add chopped celery, nuts, or mushrooms.