Tomato Basil Ribs with Zesty Ranch
Wow your family and guests with these stuffed country-style ribs. Lance Hensley of Montgomery created this first place recipe for the Alabama National Fair.
6 boneless country-style pork ribs
1/2 cup butter or margarine, softened
1 medium tomato, halved and thinly sliced
1 (1-ounce) package fresh basil leaves
1/4 teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste
1 cup ranch-style dressing (optional)
1/2 teaspoon hot pepper sauce (optional)
- Heat grill to medium high.
- Slice each rib down the center lengthwise, cutting halfway through. Spread equal amounts of the butter down center of each rib. Arrange 2 to 3 tomato slices and 2 or 3 basil leaves down the center of each. Wrap each rib with butcher’s twine in several places to hold each rib together. Sprinkle evenly with salt and pepper.
- Grill ribs 15 to 18 minutes, or until no longer pink in center, turning frequently using a spatula or tongs to handle easily. Watch closely for flare-ups. The margarine will melt and flames will occur. Move pieces to another side of the grill when this happens. Combine salad dressing and hot pepper sauce in a small bowl and stir until well blended. Serve as a dip alongside the ribs.
Makes 3 servings.
Nutritional Information Per Serving (1/3 of recipe): Calories: 420 calories; Protein: 37 grams; Fat: 28 grams; Sodium: 400 milligrams; Cholesterol: 120 milligrams; Saturated Fat: 8 grams; Carbohydrates: 3 grams; Fiber: 1 grams.
Recipe provided courtesy of National Pork Board.