Try this ravishing rib dish for your family this Christmas.


  • Stuffing

  • 500 gms pork mince

  • 350 gms chicken liver, cleaned and roughly chopped

  • 400 gms bacon, finely diced

  • 150 gms honey

  • 2 medium carrots, peeled and grated

  • 2 sticks celery, grated

  • 200 gms almond meal

  • 200 gms currants

  • 150 gms dates, pitted and roughly chopped

  • 1 tsp sage

  • ½ bunch parsley, finely chopped

  • 1 bunch chives, roughly chopped

  • 4 cloves garlic, roughly chopped

  • salt & pepper

  • Salad

  • ½ red onion, thinly sliced

  • 3 cloves garlic, thinly sliced

  • 2 cups cooked lima beans

  • 1 large green zucchini, sliced

  • 3 red peppers, roasted and peeled, chopped

  • ½ cup marinated green olives, halved

  • ½ bunch parsley, roughly chopped

  • Juice of 1 lemon

  • 100 mls white wine vinegar

  • 150 mls extra-virgin olive oil

  • 200 gms cotija cheese (Mexican cheese, like feta)

  • baby herbs to garnish


  • 1.

    Lay the ribs flat, skin side up, on your workbench. Take a sharp knife and separate the fat layer from the ribs to form a pocket for the stuffing.

  • 2.

    In a large mixing bowl, combine all ingredients for stuffing. Season with plenty of salt and pepper and mix well with your hands.

  • 3.

    Pack filling into the cavity, making sure to stuff all the way to the bottom.

  • 4.

    Lay the skin fold down and press to evenly distribute the stuffing.

  • 5.

    Fasten the opening of the flap by sewing between each rib with a long piece of butchers twine attached to a metal skewer, think of it is as a big needle and thread.

  • 6.

    Drizzle the ribs with a generous amount of olive oil. Transfer to a preheated oven at 150C for 4 to 5 hours or until ribs are tender and falling off the bone.

  • 7.

    To make the salad, add oil to a pan over medium heat. Sweat onion and garlic for 3 – 4 minutes or until onions start to soften. Add zucchini and season with salt and pepper. Cook for a further 2 – 3 minutes. Add peppers, olives, lima beans, parsley, vinegar, lemon juice and olive oil. Heat through.

  • 8.

    Transfer to a serving plate, top with crumbled cheese and baby herbs.

  • 9.

    Serve ribs with a generous amount of the stuffing and lima bean salad.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 708kj
  • Fat Total 46g
  • Saturated Fat 12g
  • Protein 28g
  • Carbohydrate 47g
  • Sugar 33g
  • Sodium 758mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Raymond53Report
Did this for a medieval dinner. Taste great and made an amazing centre piece at a meal