Stuffed Baby Back Ribs
I just use my regular bread stuffing seasoned with fresh sage, onion and celery, etc… Or a corn bread stuffing. Either use two racks of ribs or for a smaller portion cut one rack in half. I used baby back ribs, but side ribs would work just as well and are meatier.
Traditional bread stuffing (Onions, celery, sage, parsley, chicken
broth, salt, pepper…..)
2 racks of ribs or one cut in half1 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 silcone 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.
thibeaultstable.com 
This looks fabulous Ann….I have not even had breakfast yet and could tuck into a plate of these right this minute!
I can't believe how absolutely delicious those ribs look. Bookmarked!
This looks so fabulous! I can't wait to try it! Wowzer
You know what? I am sending this link to one of my daughters..her husband.. (Your wood board one:) ) will do this!
I've BBQ'd hundreds of slabs of BB ribs but never considered doing anything like this – what a super idea.
It is easy to see why this is a family favourite.
Oh, my gosh, this looks amazing!!! Seems like such a novel idea…I really must try these ribs. Thanks, Ann~
Ann…I just put this in the oven on this cool October night! We are going to have it with a baked sweet potato and some sauteed kale…it smells wonderful!Thanks so much for posting this…I have been meaning to make it forever…
375°F oven until tender….How long would that be? 1 hour?
Robert, will depend on how meaty your ribs are. But will take closer to 90 minutes.
I don't see the bone? or is it another kind of meat?