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COTTAGE LIFE RECIPE CONTEST WINNER, 2003

FIRST PRIZE:

Potato-Stuffed Ribs // Merv Russell 

Ingredients

Stuffing:
6 large Yukon Gold potatoes, peeled and cut in half
5 cloves garlic, minced
1/4 cupbutter (60 ml)
3/4-1 cup milk, heated (175-250 ml)
salt and freshly ground pepper, to taste
Ribs:
2 racksbaby back ribs (about 12"/30 cm long)
4 tbsp Montreal steak spice (60 ml)
5 cloves garlic, minced
2 cups concentrated beef broth (500 ml)
Instructions:

1.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.
2.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. Serves about 6.

Cottage Tips:
  1. 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.
  2. 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.
  3. Fresh steamed green and yellow beans go nicely with the ribs.