Baby Back Ribs stuffed with a Spicy Bread Dressing
1 Slab of Baby Back Ribs Vegetable Oil to lightly coat a frypan
Dressing 1 medium sized onion diced 1 ½ stalks of celery diced 3 Garlic cloves minced About 8 large slices of day-old or longer bread 1 tablespoon Sweet Paprika 1 teaspoon of poultry seasoning ½ can of diced tomatoes 1 teaspoon of salt ½ teaspoon of pepper A small handful of parsley chopped 1 egg
Preheat your oven to 350 degrees. Cut your slab of ribs in half...
Dice your onion and celery...
Cover a large skillet with oil and sautee the Onions and Celery until soft and transparent. Mince the garlic and add it to the mix. Add the Parsley, Paprika and Poultry seasoning.
Take you bread and moisten it with water. Squeeze out the excess moisture and scrunch it all up!
Add the bread to the sauteed onions, celery and garlic. Mix it in well. Let it sit on low heat (with the odd stir) to cook out the moisture. Add the tomatoes and your salt and pepper. Keep tasting it until you get the seasonings right.
Mix everything well and turn the heat off and let it cool a bit. Scramble up your egg and mix it into the dressing, (You have to move fast as it can start getting solid!)
Cut a couple of 12" pieces of twine . Lay them crosswise over the roastpan and set 1/2 of the ribs over them. Take a spoon and cover the ribs with the bread dressing.
When you're finished...put the other half on top (try to put the bones in the same direction as the bottom layer - not necessary, but it cuts easier) and tie the twine to keep it together. Put about 3/4 cups of water in the pan along with a couple garlic cloves and cover it and put it into you preheated 350 degree oven. Cook for 2 hours!
About 1 hour into the cooking - I usually put some potatoes in the same pan...and remove the cover.
After about another hour of cooking without a lid...it should look something like this
Take it out of the oven and let it sit for a few minutes. Cut off the twine and you should be able to cut it in slices...