This recipe, also known as Assado, is served with a black eye pea salad.
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 pork mince, olives, breadcrumbs, salami, peppers, corn kernels, parsley, garlic, bacon, mozzarella and salt. 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 2 to 3 hours or until ribs are tender and falling off the bone.
To make the salad, add all remaining ingredients except for the lime juice and olive oil in a large mixing bowl. Toss gently until combined. Drizzle with olive oil and squeeze over lime juice.
Serve ribs with a generous amount of the stuffing and fresh salad.