Rolled & Stuffed Spare Ribs

Dad’s Rolled and Stuffed Ribs Breslau Hotel Style.

 

 

 

 

 

 

 

Procedure: I learned how to do this recipe blindfolded before I was 15.
My dad was in charge of some large Oktoberfest feedings at the Pennsylvania Kitchen and Rolled Ribs and Pig Tails were made by the thousands.
At the old Breslau Hotel buffet it would be normal to do 500 portions on a Friday Night. Once you have 4 split racks of side ribs or baby back ribs depending on your budget. In my opinion the side ribs taste the best because of the fat seams and cartilage tissue adding more flavours when fully cooked. The cartilages bones are good to chew.
Hand rub the Hy’s Season Salt into the ribs and coil them, secure with a bamboo skewer. Once you have done this let them rest for an hour or so while the oven heats up to 375. In a roast pan with a lid place the 4 or 6 coils on top of some chopped onions and sour kraut, pack them close it’s okay to be touching. Now an equal mixture of garlic, onion, Colemans mustard powder, ground pepper and a kosher salt. Ease up on the salt because there is a good amount in the rib rub and stuffing. Sprinkle the season salt on like snow over each rolled portion. Now place on the oven rack and roast uncovered for 60 minutes without opening the oven.
While that’s happening make the stuffing.
Start with a medium hot fry pan and fry up about a half pound of bacon. Pour off the rendered bacon grease just before starting to brown.
Add in a chopped half onion and a rib of celery. Continue to sauté on med high heat stirring to evenly cook.
Add in the seasonings and mix in well. This batch has oregano, thyme and sage, salt, pepper.
Continue to sauté and deglaze with some white wine. Loosen up that cooked on residue and continue to stir.
Add in some chicken stock. Adding this moisture will add extra flavour and makes the bacon mixture soft and delicious.
Now get some day-old crusty bread cubed up. This bread load is about a loaf of french bread with the crust removed.
Add in a fresh mixed cracked egg and pour over the bacon veg mixture.
Now I add about 2 ounces of 10% cream and a few more ounces of the chicken stock. Just enough to soften up the bread. Mix by hand till all the bread is coated. It should be suitably moist but not soggy.
You now have some ready set stuffing to stick into the par baked ribs. Set aside.
Remove the ribs and spoon in a heaping amount of stuffing and don’t pack to tight, Follow through on the other ribs. Now, put the roaster lid on and set the timer for 90 minutes lower temperature to 350. Do not open the door. The aroma at the end of 90 minutes will tell you it’s just about done.
Remove using a spatula and let set on a platter. Return the roast pan over a burner an heat till simmering. With the stuffing bacon fat add equal amount of flour and in a fry pan cook until you have a dark roux. Add the drippings and roux mixture and stir. About 9 minutes cooking, add some chicken stock and any juices left over for the gravy.
Apple sauce, cole slaw and mashed potato sour kraut are the sides.
Now plate the rib portion and remove the skewer. Drizzle the hot bacon gravy over top.
Get some beer and dark rye bread and a schnapps. Yum!