from the Rosie’s Riveting Recipes historic cookbook
The back rib. Some people may think it’s the ugly cousin of the short rib, but with a little creativity they can be delicious. This historic recipe seemed daunting at first, then a friend suggested attaching the ribs together with wooden toothpicks or skewers instead of sewing them together. It worked. It made the dish much easier to prepare, and the results were positively yummy.
Gayle Martin
CROWN ROAST OF BACK RIBS
- 1 1/2 lbs. back ribs
- 1 teaspoon salt
- 1/2 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 350F 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 may also add chopped celery, nuts, or mushrooms.
Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.