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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Stuffed Crown Rib Roast (Pork Ribs) Recipe

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This recipe for Stuffed Crown Rib Roast (Pork Ribs) is from Ken's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 teaspoon salt
1/2 teaspoon pepper
1 pork crown roast (16 ribs and about 9 pounds)

STUFFING:
2 cups water
1 cup uncooked wild rice
2 teaspoons salt, optional
1/2-pound sliced fresh mushrooms
2 medium onions, chopped
2 tablespoons butter
1/2 cup of Salad toppers (Natural Source) from COSTCO.
(pumpkin, sunflower seeds and cranberries)
Directions:
Directions:
1. Shape ribs into a crown and tie. Combine the salt, pepper; sprinkle over roast. I use Cavender’s as a rub. In a large saucepan, bring water, rice and salt if desired to a boil. Reduce heat; cover and simmer for 45-60 minutes or until rice is tender.

2. In a large skillet, sauté mushrooms and onions in butter until tender. Transfer to a large bowl. In same skillet, cook sausage over medium heat until no longer pink; drain. Drain rice; add rice to mushroom mixture and stir until blended.

3. Place on a rack in a large shallow roasting pan. Cover rib ends with foil. Bake, uncovered, at 350° for 1 ˝ hours or until a thermometer reads 165°.
Number Of Servings:
Number Of Servings:
4

 

 

 

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