Juicy, tangy and spicy fall off the bone tender ribs are a great twist to any Holiday meal without the fuss!
Cranberry and sausage stuffing add a great side to this Holiday or Brunch meal.
|1 Pkg||Maple Leaf Prime Side or Back pork rib pkg|
|1/4 cup||Apple Cider vinegar|
|2 cups||BBQ sauce|
|1||red birds eye pepper or to your taste|
|1 tsp||each garlic powder and black pepper|
|3||sausages casings removed|
|1||carrot peeled and diced|
|1||rib of celery washed and diced|
|1||small onion peeled and diced finely|
|6 cup||cubed old bread preferably 3 days old|
|2 cups||chicken broth|
|1/4 cup||fresh Italian parsley chopped|
Mix vinegar and 1 1/2 cups BBQ sauce with seasonings.
Spread over ribs.
Bake, covered in a preheated 350F for 1 hr.
Uncover, baste every 15 min with remaining sauce for another 30-60min or until meat is fork tender.
Cook onions, carrots and celery in oil until slightly softened.
Add Sausage meat, stirring to bread meat apart.
Cook for 6-8 min. Cool to room temp.
Place sausage and bread into a casserole dish.
Toss together with the broth.
Bake covered for 30min, while the ribs are cooking at the same time.
*If you do not have old bread, cube a hard crusty bread and bake in the oven 15 min. while the oven is preheating to dry the bread*
*If you are using back ribs, peel the membrane off from the back of the ribs.*
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