A splendid crown of pork ribs, stuffed with herbed rice and sweetened with an elegant honey and orange glaze.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Prepare the rice mix according to package directions, but adding bell pepper and garlic at the end. Set aside.

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  • In a small bowl, mix together the sage, oregano, mustard powder and Cajun seasoning. Rub onto both sides of the ribs. Mix together the honey and orange juice in a separate bowl. Brush half of the sauce onto the meaty side of the ribs.

  • Set the ribs in a roasting pan so they are standing in a ring with the meaty side facing outward. Secure with kitchen twine. Spoon the rice mixture into the center.

  • Roast the ribs for 40 minutes in the preheated oven, basting with the remaining glaze halfway through. Rib meat should reach 160 degrees F (70 degrees C) when a meat thermometer is inserted in the thickest part. Cool for at least 5 minutes before slicing into rib portions and serving with rice on the side.

Nutrition Facts

544.4 calories; 28.2 g protein; 36.5 g carbohydrates; 117.1 mg cholesterol; 1090.5 mg sodium. Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 4 stars
12/04/2014
Just tried this and it was a hit! Wife and I have 2 finicky grandsons living with us and everyone enjoyed it. The only thing I changed was the rice. I used a package of long grain and wild rice ( had it on hand ) Read More
(2)
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/04/2014
Just tried this and it was a hit! Wife and I have 2 finicky grandsons living with us and everyone enjoyed it. The only thing I changed was the rice. I used a package of long grain and wild rice ( had it on hand ) Read More
(2)
Rating: 4 stars
12/04/2014
Just tried this and it was a hit! Wife and I have 2 finicky grandsons living with us and everyone enjoyed it. The only thing I changed was the rice. I used a package of long grain and wild rice ( had it on hand ) Read More
(2)