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.

Recipe Ingredients:

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)
Butcher's twine

Cooking Directions:

1. Heat grill to medium high.
2. 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.
3. 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.