I just use my regular bread stuffing seasoned with fresh sage, onion and celery, etc... Or a corn bread stuffing. Either use two racks of ribs or for a smaller portion cut one rack in half. I used baby back ribs, but side ribs would work just as well and are meatier.
Traditional bread stuffing (Onions, celery, sage, parsley, chicken
broth, salt, pepper.....)
2 racks of ribs or one cut in half
1 garlic clove
extra garlic cloves
Rub ribs with garlic and season with salt and pepper.
Spread stuffing over one of the racks and top with the second one. Tie together using butcher twine or silcone ties. Place in shallow
roasting pan, rub or drizzle with a little olive oil, toss in a few peeled and cracked garlic cloves, cover and roast in a 375°F oven until
tender. Remove cover for the last 30 minutes to allow the meat to brown.
Use the pan drippings to make a light sauce/gravy.