Baby Back Ribs Crown Roast
Forget that fancy-ass expensive Crown Pork Roast this holiday and try this inexpensive BBQ Pit Boys tender Baby Back Loin Crown Rib Roast. Low and Slow is the key.
And there’s no dried out Pork Chop to deal with.
For Baby Back Ribs Crown Roast recipe, you’re going to need the following ingredients:
- Baby Back Loin ribs
- Stuffing, we used prepacked seasoned bread crumbs as the base.
- Butter
- Onion
- Celery
- Chicken broth
- SPG
- Thyme
Method
- First up cut a notch about half way through on the second last and last rib on each end, one from the top, the other from the bottom to link each end when forming the crown. Tie with butcher string. Season with coarse salt and black leaf, we used our SPG season plus we used some dried thyme. Be sure to cover all the ribs and rub some vegetable oil on to help keep the seasoning stuck on the ribs. Cook at about 250-275°F [121-135°C], it’s gonna take about 4 hours.
Stuffing
- Chop up the onions and celery, add about 6 tablespoons of butter to the heated up chicken broth and mix together with the bread crumbs Once the ribs have been on the grill for about an hour and half, add the stuffing to a pan and cover with foil to warm it up. Add some sauce to the outside of the ribs, use your favorite BBQ sauce, then wrap up the ribs with aluminum foil and cook for about another hour and a half. After that hour and half is up, then remove the foil, and baste again with the sauce. Cook for about another hour without the foil wrap, the internal temp should be around 180°F [82°C] once done. Take them off the grill rest for a few minutes and add the stuffing. Eat and enjoy!