Apple-Walnut Stuffed Back Ribs
| | Ingredients |
Recipes Home
Make Printer Friendly | 10 oz package Nantucket Off-Shore Seasonings Apple Walnut Stuffing Blend
1 stick butter
1 cup chopped onion
1 cup chopped celery
1 pound Woodend bulk pork sausage
1/4 cup applejack, optional
2 pork loin back rib sections (about 3 lbs)
3/4 cup apple wine or chicken broth
3/4 cup chicken broth
1 Honey Crisp or Granny Smith apple, sliced 1/2 inch thick
4 tablespoons butter
4 tablespoons brown sugar
| | Preparation | Preheat oven to 350 F.
Prepare stuffing according to the ?Heartland Twist? variation directions on the package. Set aside.
Pat back ribs dry with paper towels. Salt and pepper both sides. Spoon 4 cups of stuffing mix on the bone side on one rib section. (Freeze remaining stuffing for future use.) Place second rib section bone side down over stuffing. Using kitchen or butcher?s twine, tie the rib sections together at 1 to 2 inch intervals.
Place ribs on 10x15 inch baking pan. Pour apple wine and chicken broth over, cover with foil and bake 1 hour 15 minutes.
Remove foil and bake additional 30 minutes or until brown. Remove from oven and let sit 10 minutes.
Meanwhile melt 4 tablespoons butter in small skillet, press brown sugar onto both sides of apple slices. Sauté apple slices over medium-high heat for 5 minutes per side.
Transfer to serving platter. Cut twine from ribs and slice each rib section into three sections. Top with apple slices.
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| | Courtesy of: Sue Erickson |
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