This updated version of a traditional recipe is delicious.  Choose racks of ribs that are similar in size and shape.  If stuffing and tying the ribs together requires more time than you have, grill herb-rubbed ribs on one side; turn and spoon stuffing along ribs and complete grilling on second side.

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Servings: 4

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Ingredients

  • 2 racks Ontario Pork Back Ribs, about 2-1/2 lb (1 kg)

Stuffing:

  • 1 tbsp (15 mL) vegetable oil
  • 1/4 cup (50 mL) each chopped Ontario Sweet Red Pepper, Onion and Celery
  • 2 Ontario Peaches, peeled and chopped
  • 1/2 cup (125 mL) fresh bread crumbs
  • Salt and pepper

Herb Rub:

  • 1 tbsp (15 mL) herbs de Provence
  • 1 tsp (5 mL) paprika
  • 1 tsp (5 mL) granulated sugar
  • 1/2 tsp (2 mL) pepper
  • Vegetable oil

Instructions

Simmer ribs covered with water for 20 minutes.  Drain and let cool.

Stuffing: 

In skillet, heat oil over medium-high heat; sauté red pepper, onion and celery until barely tender.  Stir in peaches, bread crumbs, and salt and pepper to taste.  Remove from heat. 
Lay 1 rack of ribs on cutting board; spoon peach mixture evenly over ribs.  Place second rack of ribs on top; tie together to hold stuffing in place.

Herb rub:

Mix together herbs de Provence, paprika, sugar and pepper.  Brush one side of ribs with oil; rub on half of herb mixture.  Turn ribs and repeat.  Place on preheated, greased grill over indirect heat.  Close lid and grill at medium heat for 10 to 15 minutes or until browned.  Turn and grill 10 to 15 minutes longer or until ribs are fork-tender, brown and crisp.