Crown Roast of Pork
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Try this recipe fit for a king! A crown roast consists of a rack or two of ribs dramatically arranged to look like a crown. Here we show how you can make one out of two racks of Indiana Kitchen spareribs* and offer a recipe for cornbread stuffing to stuff it with!
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- 2 racks Indiana Kitchen Spare Ribs about 4 lbs.
- 3/4 cup barbecue sauce
- 1 package cornbread stuffing mix
- 1/2 cup onion chopped
- 1/2 cup green pepper chopped
- 1 can creamed corn
- 1/2 cup milk
- 1/2 cup butter
- 1/2 tsp. dried marjoram
- 1/4 tsp. salt
- 2 cups water
- Preheat oven to 350 degrees F.
- Trim one edge of ribs all the way across to make ribs uniform height (about 6 or 7 inches tall) and provide a flat base for when stood upright.
- Stand ribs upright and form into a crown, using skewers to keep shape. Sprinkle with salt.
- Line a small roasting pan with foil and place crown roast in pan. Add meat trimmings to center of crown. Add 2 cups of water to pan. Cover pan and place in oven for 1 and 1/4 hours.
- While pork roasts, melt butter in skillet on medium heat. Then saute onion and green pepper until tender, about 5 minutes. Then stir in corn, milk and marjoram and bring to a boil. Remove from heat. Add cornbread stuffing mix; stir until moistened and set aside.
- Remove roast from oven. Pour off pan drippings, reserving 1/2 cup and stir those drippings into corn bread stuffing.
- Coat entire crown roast with barbecue sauce then fill center of roast with stuffing. Cover center and ends of ribs with foil and place back in oven, basting occasionally with barbecue sauce, for another 35 to 45 minutes, or until ribs are glazed and slightly browned.
- Remove foil carefully to keep stuffing intact and serve!
*Traditionally, a crown roast of pork is made using a bone-in pork loin, a specialty cut that may only be available by way of special request to your butcher.