GRANDMA NEVER WROTE THIS RECIPE DOWN — UNTIL NOW

Ingredients

• 2 racks Baby Back Ribs (about 4‑5 lb total, trimmed of excess fat)
• 2 tablespoons Olive Oil (helps seasoning adhere)
• 1 tablespoon Kosher Salt (coarse grain, less sodium than table salt)
• 1 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Garlic Powder
• 2 stalks Celery (diced)
• 1 medium Onion (diced)
• 1 large Apple (peeled and diced, preferably tart variety)
• 3 tablespoons Unsalted Butter (melted)
• 0.75 cup Chicken Broth (warm)
• 4 cups Stale Bread Cubes (day‑old sourdough or toasted bread, cubed)
• 1 large Large Egg (beaten)
• 0.5 teaspoon Dried Thyme
• 0.5 teaspoon Dried Sage
• 2 tablespoons Apricot Jam (for glaze)
• 1 tablespoon White Wine Vinegar (or apple cider vinegar)
• 0.25 teaspoon Salt (for glaze, optional)

Instructions

1. Trim and Remove Membrane

   Pat the ribs dry, trim excess fat, then use a paper towel to grip and pull off the thin membrane from the bone side of each rack.

   Time: PT10M

2. Season Ribs

   Lightly drizzle 2 Tbsp olive oil over the ribs and sprinkle with 1 Tbsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder. Rub evenly on all sides.

   Time: PT5M

3. Dice Vegetables and Apple

   Dice the celery stalks, onion, and apple into roughly ½‑inch cubes.

   Time: PT5M

4. Sauté Vegetables

   Melt 3 Tbsp butter in a medium sauté pan over medium heat. Add the diced onion, celery, and apple and cook, stirring occasionally, until softened, about 5‑6 minutes.

   Time: PT6M

5. Season the Veggie Mix

   Season the softened vegetables with a pinch of salt, pepper, ½ tsp dried thyme, and ½ tsp dried sage. Stir briefly.

   Time: PT1M

6. Combine with Bread Cubes

   Transfer the vegetable mixture to a large mixing bowl and add 4 cups stale bread cubes. Toss to combine.

   Time: PT2M

7. Moisten the Stuffing

   Warm ¾ cup chicken broth. Gradually drizzle the broth over the bread mixture, stirring until the bread is moist but not soggy.

   Time: PT3M

8. Bind with Egg

   Add the beaten egg to the stuffing and mix until fully incorporated.

   Time: PT2M

9. Lay First Rack

   Place one rib rack bone‑side down on a clean surface, meat side up.

   Time: PT3M

10. Add First Layer of Stuffing

    Spread a thin, even layer of stuffing over the meat side of the first rack.

    Time: PT2M

11. Assemble the Rib Roast

    Place the second rib rack on top, meat sides facing each other, aligning the narrow and wide ends. The ribs now form a loaf.

    Time: PT2M

12. Tie the Roast

    Using kitchen twine, tie the rib loaf every 2‑3 inches, securing both ends and the middle.

    Time: PT5M

13. Prepare Roasting Pan

    Place a rack in a roasting pan, add ¼ cup white wine vinegar to the pan bottom, and set the tied rib loaf on the rack.

    Time: PT2M

14. Cover and Roast Covered

    Tightly cover the pan with aluminum foil and roast in a pre‑heated 350°F oven for 1 hour 30 minutes.

    Time: PT1H30M

    Temperature: 350°F

15. Uncover and Continue Roasting

    Remove the foil, increase oven heat if desired, and roast uncovered for an additional 1 hour 15 minutes, or until the internal temperature reaches 200‑205°F.

    Time: PT1H15M

    Temperature: 350°F

16. Make Apricot Glaze

    In a small saucepan over low heat, melt 2 Tbsp apricot jam with 1 Tbsp white wine vinegar and a pinch of salt, stirring until smooth.

    Time: PT5M

17. Glaze the Roast

    Brush the apricot glaze over the exposed top of the rib roast, return to the oven uncovered for 10 minutes.

    Time: PT10M

    Temperature: 350°F

18. Rest and Slice

    Remove the roast from the oven, let it rest for 10 minutes, then cut into thick slices with a large carving knife and serve.

    Time: PT10M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

35 g

Fat

25 g

Fiber

3 g