Cookbook

Rolled Ribs :sxs :rectnt :photo *LINK*
Rolled Ribs

If you don't mind a little work, and you have rib lovers, try making rolled ribs. They are always a hit, even my brother, who is not particularly fond of ribs, loved them! This is what I serve every Father's Day, and they can be cooked on the BBQ. I am making them this weekend - maybe I will take some pics as I do them and post them. Meanwhile here is the method - we loved these at a local tavern, so I recreated them at home. You need to use pork back ribs for this. Around here you can find them in the grocery stores cut into strips, approx. 2 to 2&1/2" wide. (smaller that 2 inch is too hard to roll. 3 inch will be quite a large serving). If you can't find the strips, pick a back rib that is about 5 inches wide and ask the butcher to cut it into half.
Ingredients:
Pork Ribs, cut in strips 2 to 2 1/2" wide
1 cup day old bread, (per strip of ribs)
Onion, diced
Green Pepper (or Red), diced
Minced Garlic (or garlic powder)
Poultry Seasoning (or sage)
Parsley
1 pinch Oregano
Broth (or Water) to moisten dressing
Instructions:

The Ribs
Make a dressing like you would to stuff a chicken/turkey.
Rip or cube day old (but not dried) bread up and put into a bowl. Add finely diced onion, green (or red) pepper, minced garlic or garlic powder, poultry seasoning or sage, parsley, a pinch of oregano, etc. (to your taste - but make sure there are onions in it as they add a lot of taste). You want a moist dressing that will clump a bit (not wet though) so add a bit of water or broth if it feels to dry.

The Stuffing
The Spices
You will need about a cup of dressing per rib slab.

The Strings
Need a roll of wide heavy duty aluminum foil.
Cut butcher type/cotton string - 2 per rib slab - roughly eighteen inches long.
Lay the rib flat, bone side up, on your work surface. (do these one at a time)

Stuffed Ribs
Lay dressing down the length of the rib, covering completely and 'packing' it together.
Some will fall off as you are rolling, just keep slapping it back on; it takes some practise to do this easily.

Rolling, Rolling, Rolling
Roll the rib from the boneless end in, keeping it as tight as you can.

Fit to be Tied
When you have it rolled up, you need to tie the string around the outside. This part is best done with a 'lovely assistant', until you get the knack of it! Lay the string on your surface and set the rolled rib on the middle of it, about 1/2 to 3/4 inch in from the edge of the meat. Pull the string up each side of the roll and tie securely on top. Do the same with the second string on the other side of the rib. You will have a pinwheel type of affair when you are done. At this point you can gently 'tuck' some of the dressing that fell off during the roll, and is now all over your counter, into the little 'seams' of the pinwheel.

Ready to Wrap
Tear off a big square of tin foil and set the rib in the centre, angling between two corners.

Wrapping
Bring the corners on the 'flat' side of the roll up to meet over the top.

More Wrapping
Fold over foil in small folds to seal the meat.

Even more Wrapping
Bring the other two corners up and over and do the same.

Voila!
Repeat for all the slabs.

I cook my ribs on the off side of the BBQ, at around 275║F for about 3 hours, turning them occasionally. If you find that one has sprung a leak grab another piece of foil and wrap over the original piece. You want to keep all the moisture in as that is what makes these so tender.

Posted by watermelon wendy
This may sound complicated, but it really isn't. Like I said I will take pictures this weekend and post them, as they say "pictures are worth a thousand words", so if I haven't verbalized this very well, maybe it will make more sense when you see the process.

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