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 salt, pepper, and brown sugar. As for the stuffing, bread cubes weren’t cohesive and tumbled out of the ribs, but homemade bread crumbs—buttered and toasted to prevent sogginess—were the perfect choice. Tart apples, sweet prunes, and a handful of seasonings rounded out the stuffing. Sandwiched between two racks of ribs tied together with twine, the stuffing absorbs lots of rich, porky flavor as the meat tenderizes in the oven.