Two racks of baby back ribs are sandwiched with a traditional bread-and-vegetable stuffing, tied together like a roast, and slow-roasted low and slow. A simple apricot glaze finishes the dish, creating tender, knife-and-fork ribs that have been a closely guarded family secret for generations.
stale bread or sourdoughtorn into pieces. If using fresh bread, bake in 350°F oven for about 12 minutes to dry out4 cups
chicken brothwarmed, adjust as needed for moist (not wet) consistency¾ cups
eggbeaten1
white wine vinegarfor baking pan; can use apple cider vinegar or plain vinegar. Also for glaze~2 tbspest.
apricot jamfor glaze2 tbsp
brown sugar or sugarfor glaze, small amount~1 tbspest.
Steps
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1
Clean and trim the two racks of baby back ribs, removing excess fat. Carefully peel away the membrane on the bone side using paper towels and a small knife as a guide.
2
Lightly coat both racks with oil and season both sides with kosher salt, black pepper, and garlic powder.
3
Prepare the stuffing: dice the onion, celery, and apple. Sauté them in melted butter until softened, about 5–6 minutes.
4
Season the softened vegetables with kosher salt, black pepper, half a teaspoon of thyme, and half a teaspoon of sage. Mix well.
5
Combine 4 cups of stale bread (or fresh bread that has been baked until dry) in a large bowl with the sautéed vegetables. Mix well.
6
Add a scant 3/4 cup of warm chicken broth, stirring until all the bread is moist but not wet. Adjust the broth amount as needed.
7
Beat an egg and stir it into the stuffing. Check that the mixture holds together properly—it should be moist but cohesive.
8
Align the two racks so their narrow and wide ends match up. Spread the stuffing evenly on the first rack, being careful not to overstuff—leave room for heat and juices to penetrate.
9
Place the second rack on top of the stuffing, aligning the bones. Tie the two racks together with kitchen string every few inches to keep the bundle intact.
10
Place the tied bundle on a roasting rack in a baking pan. Pour a little white wine vinegar (or apple cider vinegar) on the pan bottom, then wrap the ribs in foil.
11
Preheat the oven to 175°C (350°F). Bake the wrapped ribs for 1.5 hours.
12
Unwrap the foil and check the internal temperature with a meat thermometer. If it hasn't reached 102°C (205°F), return the ribs to the oven uncovered for another 30 minutes or so until the target temperature is reached.
13
Make the glaze: warm 2 tablespoons of apricot jam in a small pan, then add a splash of white wine vinegar, a bit of brown sugar, and a pinch of salt. Stir until the jam melts.
14
When the ribs are near the target temperature, lightly brush the glaze over the top—don't overdo it. Return to the oven for about 10 more minutes until the glaze sets and adds color.
15
Remove the finished ribs from the oven. Carefully transfer to a cutting board and cut into servable portions with a large knife. Eat with knife and fork, enjoying the juicy meat and flavorful stuffing.
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