Try this ravishing rib dish for your family this Christmas.
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.
In a large mixing bowl, combine all ingredients for stuffing. Season with plenty of salt and pepper and mix well with your hands.
Pack filling into the cavity, making sure to stuff all the way to the bottom.
Lay the skin fold down and press to evenly distribute the stuffing.
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.
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.
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.
Transfer to a serving plate, top with crumbled cheese and baby herbs.
Serve ribs with a generous amount of the stuffing and lima bean salad.
Nutritional analysis per serving (12 servings)
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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