Prep 10 mins
Cook 1 hr
This one's easy. It's relatively quick to prepare though there is marinating involved. You can ask your butcher to cut the baby back ribs in half lengthwise or take a bone saw to them yourself to make narrowed strips. This is delicious and juicy..
- 1 baby back rib rack
- 3 slices white toast
- 6 tablespoons cream cheese, softened
- 3 tablespoons garlic powder
- 4 tablespoons olive oil
- 2 teaspoons salt
- 1⁄4 cup pickled jalapeno pepper
- Marinade the ribs in olive oil, salt, garlic powder for at least 2 hours in the fridge. You can go for as long as overnight if you wish. The longer the better, I say. Reasonably of course.
- Preheat the oven to 300°F.
- Toast the 3 slices of bread.
- Lay the ribs out on a baking sheet.
- Cut off the crusts from the bread slices. Spread cream cheese on the pieces of toast and cut them in half, not diagonally. Arrange them along the ribs.
- Arrange pieces of pickled jalapeño peppers side-by-side along the length of the ribs on top of the cream cheese.
- Roll the ribs up keeping the bread slices in place so they form a pinwheel.
- Use some clean twine or whatever else you can find (rubber bands not recommended) to secure the ribs rolled up and place them flat on the baking sheets.
- Place in oven and cook for about 60-90 minutes (until they are done).
- Goes good with steamed vegetables and rice.