Recipe by Barbarian with Spatula
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
Directions See How It's Made
- 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.