Apple Pancetta ‘Frenched’ Pork Ribs
Servings
2SERVINGS
Servings
2SERVINGS
Ingredients
Ribs
Stuffing
Basting Sauce
Instructions
Ribs
  1. Cook pancetta bacon & let drain on paper towels to remove excess grease. Place all of the stuffing ingredients including the cooked bacon in a large bowl to combine.
  2. If your ribs have already been ‘frenced’ by the butcher, no doubt the silverskin (thin membrane on inside of ribs) has already been removed. Carefully make slits about 1-inch apart between ribs to create deep pockets for stuffing. Don’t cut all the way through, just make deep pockets.
  3. Carefully begin spooning some of the stuffing mixture into each pocket of the ribs. Try to get as much stuffing as possible into each pocket.
Sauce
  1. In a saucepan, add any leftover stuffing you may have along with the orange juice, honey & Dijon mustard. Allow to simmer over medium-low heat for about 15-20 minutes until ingredients soften.
  2. When ingredients have softened, place in a blender for a couple of minutes making the mixture smoother. I idea is to make it a bit smoother but still keeping it chunky to add some color & texture to the ribs.
Roasting
  1. Preheat oven to 350 F.
  2. Line a broiler pan with foil. Lay stuffed rack of ribs on it. Spoon some of the basting sauce over ribs. Roast for 30 minutes then drizzle with some more basting sauce. Slowly roast for about 3 hours or until meat is very tender.
  3. When ribs are done, remove from oven & place on a cutting board. Cover with foil for about 10 minutes so the juices re-integrate into the meat.
  4. Once the ribs have rested begin slicing between rib bones. Make thick slices (3/4″ – 1″) trying to include the pocket of stuffing with each slice. Drizzle with remaining basting sauce if you wish.