To make a Crown of Pork Ribs, simply start by tying a rack of pork rib chops together with butcher's twine to form a circle. Season the ribs with salt, pepper, and your favorite rub or marinade. Place the crown of pork ribs on a roasting rack in a roasting pan and roast for 1 hour and 15 minutes, or until the pork is cooked through.
|Prep Time||Cook Time||Servings|
|20 mins||1h 15mins||8-10|
- 1 crown of pork ribs (about 2 pounds)
- 1 cup BBQ stuffing mix
- 1/4 cup water
- 1 egg
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped green bell pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- BBQ sauce, for serving
Preheat your grill to medium heat (325-350 ℉).step 2
Pat the crown of pork ribs dry with paper towels.step 3
In a large bowl, combine the BBQ stuffing mix, water, and egg.step 4
Mix in the onion, celery, green bell pepper, garlic powder, onion powder, paprika, salt, and black pepper.step 5
Stuff the cavity of the crown of pork ribs with the BBQ stuffing mixture.step 6
Tie the ribs together with kitchen twine to secure the stuffing.step 7
Place the crown of pork ribs in a roasting pan.step 8
Add a few wood chips to the grill to create smoke.step 9
Place the roasting pan with the crown of pork ribs on the grill.step 10
Grill the crown of pork ribs for 1-1.5 hours, or until the meat thermometer registers 145 ℉ (63 ℃) for medium-rare or 155 ℉ (68 ℃) for medium.step 11
Remove the crown of pork ribs from the grill and baste with BBQ sauce.step 12
Return the crown of pork ribs to the grill and grill for a few minutes more, or until the BBQ sauce is bubbly and caramelized.step 13
Remove the crown of pork ribs from the grill and let it rest for 10 mins before carving.
2. If you want a crispier crown of pork ribs, you can increase the grill temperature to high heat (450-500 ℉) for the last 10 mins of cooking.
3. Be careful not to overcook the crown of pork ribs, or it will become dry.
4. Let the crown of pork ribs rest for 10 minutes before carving, this will allow the juices to redistribute throughout the meat.