Appears in Cook's Country February/March 2014
Roasted ribs are nothing new, but this version has a surprise inside. We set out to resurrect a forgotten American dish that sandwiches bread stuffing between two racks of roasted ribs.
WHY THIS RECIPE WORKS
We’re used to barbecuing ribs here in the test kitchen, but in some circles, stuffing them like a Thanksgiving turkey is just as popular. We chose St. Louis spareribs for their more manageable size and kept the flavors simple with a rub of ...