Stuffed Baby Back Ribs

My family went home yesterday.  It was a wonderful visit!  It's difficult living so far apart from each other, especially now that I have grandbabies.  They change so much from one visit to the next.  And my son-in-law is truly like a son to me.  My beautiful daughter has done well for herself!

Now that they have gone home, it's too quiet around here.  And, quite frankly, I needed a little comfort food.  Not sweets, not snacks... something nourishing to my soul as well as my body.  I started the day with a fruit smoothie and ended it with a truly comforting meal:  stuffed baby back ribs.  Ann (of Thibeault's Table) has made these several times, and her photos of this dish are really mouthwatering.  This is a new dish to me, but it tasted like "home"!  It was warm and comforting and delicious.  Thanks, Ann - this was exactly what I needed!


Stuffed Baby Back Ribs

Traditional bread stuffing (Onions, celery, sage, parsley, chicken broth, salt, pepper...Good with a cornbread stuffing too.)
2 racks of ribs or one cut in half
1 garlic clove
salt
pepper
olive oil
extra garlic cloves

Rub ribs with garlic and season with salt and pepper.

Spread stuffing over one of the racks and top with the second one.  Tie together using butcher twine or silicone ties.   Place in shallow roasting pan, rub or drizzle with a little olive oil, toss in a few peeled and cracked garlic cloves, cover and roast in a 375°F oven until tender.  Remove cover for the last 30 minutes to allow the meat to brown.

Use the pan drippings to make a light sauce/gravy.

Source:  Thibeault's Table