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Pork Ribs and Bell Peppers with Stars




Source of Recipe


Linda K. Leone 2004


List of Ingredients




1 rack of baby back ribs
1 jar Chinese plum sauce
salt and pepper to taste
2 C chicken broth
1/2 of a 7 oz package stellini pasta (stars)
1/4 tsp dried oregano
12 heaping T grated peccorino-romano cheese
1/2 of a medium onion, diced
1 1/2inch x 2inch x 3inch slice of mozzarella cheese, diced
1 roma tomato, diced

Recipe



Cut ribs into 4 portions and season with salt and pepper. Bake in large roasting pan, 45 minutes at 350 degrees.
Meanwhile prepare stuffed peppers. Bring broth to a boil and add oregano and pasta. Cook 5-6 minutes. Drain and reserve the broth. Cool pasta to room temperature. Cut tops off of peppers. Dice the pepper tops and saute with the onion. Add them to the pasta. Dice tomato and add . Dice mozarella cheese and place 4 pieces in bottom of each bell pepper. Add rest of mozarella to pasta with the tomato and mix well. Fill pepper 1/3 full with pasta and place 1 tablespoon of peccorino-romano cheese on top. Repeat twice more until peppers are full, ending with cheese. Set aside.
At the end of the 45 minutes, reduce heat to 325 degrees and baste each with 2 tsp plum sauce. Cook 15 minutes and turn meat to baste other side. Pile the ribs on top of each other in half of the roaster. Add bell peppers and pour the stock carefully between the peppers. Reduce heat to 300 and bake 15 more minutes.Serve a pepper with each portion of meat.