ROLLED RIBS
One strip of pork loin ribs per person.
Dressing:
Make a simple bread dressing, much as you would for stuffing a chicken, with bread torn up bread pieces (not too large – about ½ inch chunks) finely chopped onion and green or red pepper. Season with poultry seasoning, garlic powder, parsley and celery salt. (Seasoning can be anything that you prefer). If the dressing is really dry, moisten with a bit of water. The dressing has to bind a bit, but you don’t want it soggy!
Before starting to assemble the ribs cut lengths of butcher type string (2 pce. per rib) about 12 to 18 inch long. You will have to judge this on how long your rib piece is.
Assembly:
Lay the ribs with the bone side up and lay stuffing down the middle of the length. Press down a bit on the dressing to make it lay on the meat surface and not roll right off. You will get some spillage, it’s unavoidable, but you can tuck it back in the ‘creases’ when you get the meat rolled.
Starting at the softer meaty end of the rib (this part will roll over a lot easier that the other end with the bones), carefully roll the rib up (much like you would do a jelly roll). When you have the whole length rolled, place a piece of string to each side of the centre of the roll and tie it up to retain the rolled shape. You have to keep the rolled rib tight during this operation – so you might need another pair of hands to help with the tying process till you get experienced at it.
Once all the ribs are rolled up you want to wrap then in heavy duty aluminum foil, shiny side in. You do not want this pouch to leak so make sure the edges are crimped tightly. I rip off a large square, position the rib so that you are bringing up the foil from corner to corner, roll it down tightly, then bring the other two corners up and over the rib and roll them down tightly. Sometimes the foil will spring a leak during cooking and you will have to add another layer of foil. Cooking in the juices is what makes these ribs so moist.
Cook ribs on the barbeque, with one side on medium-low heat. Place the ribs on the offside and ‘roll’ them over around the radius every once and awhile to ensure even cooking. I usually cook them for about 3 to 3&1/2 hours.
You can also place them on a rack in a roasting pan (put a ½ of water in the bottom) in the oven, and cook them at 275 degrees for 3-4 hours. I like to slow cook them, but I am sure you could increase the heat and cut down the time if you wanted to.
Careful when taking the foil off – these babies will be hot. Provide scissors so that you can remove the strings. Dig in and enjoy.
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