Cottage Life Recipe Contest Winner, 2003 – First Prize
By Merv Russell
- Serves: Serves about 6
- Course: Dinner
- 6 large Yukon Gold potatoes, peeled and cut in half
- 5 cloves garlic, minced
- ¼ cup (60 ml) butter
- ¾-1 cup (175-250 ml) milk, heated
- salt and freshly ground pepper, to taste
- To make the stuffing: Place potatoes in large saucepan. Cover with salted water and bring to a boil. Reduce heat, partially cover, and simmer until tender, about 20 minutes. Drain well.
- Mash potatoes. Stir in 5 cloves minced garlic, butter, and just enough milk to make a thick creamy consistency. Season with salt and pepper. Set aside to cool.
- Coat 1 rack of ribs with half the steak spice. Place meat side down on work area. Spread the mashed potatoes along centre of ribs. Sprinkle remaining garlic on top. Place second rack of ribs meat side up over potatoes. Tie racks together with butcher's twine. Coat meat with remaining steak spice.
- Place on rack in roast pan. Add broth to pan. Bake at 350 degrees F (180 C) for 1.5 - 2 hours, then reduce heat to 200 degrees F (100 degrees C) for 1 hour until tender. Remove twine and cut ribs in sections to serve.
- - For the nicest presentation, choose racks of ribs that are about the same size and shape. When you place the second rack on top of the first, try to align the ribs for easy cutting.
- - If desired, carrots can be cooked along with the ribs. Peel and cut 8-10 medium carrots in half crosswise. Put them in the broth beside the ribs.
- - Fresh steamed green and yellow beans go nicely with the ribs.