This has been one of Jim’s favorites. We were newlyweds, I was a new immigrant and this was my first foray into the realm of Canadian style cooking. The recipe came from a Purity Cook Book Jim ordered through the mail. Jim loved it when I made it for him for a variety of reasons. I modified the recipe over the years; I found the original recipe produced tough ribs and soggy stuffing, none of which appealed to my Hungarian sensibilities. But Jim kept liking it and with some changes I made it my own.

4 pork ribs
salt to taste

Apple Stuffing:
4 slices of light rye bread
1/3 cup onion, chopped
1/2 cup celery, diced
1/2 apple, shredded
2 Tbsp olive oil,
salt and pepper to taste
1/4 tsp thyme
1 tsp parsley

• Salt and bake the ribs in a covered dish at 320F.
• Depending on the size this could take 2-3 hours.
• Meanwhile prepare the stuffing.
• Cube 4 slices of light rye.
• Place bread cubes in a large bowl and set it aside.
• Chop the onions and set it aside in a separate small bowl.
• Chop the celery and set it aside in a separate small bowl.
• Peel, core and shred the apple and set it aside in a separate small bowl.
• Sauté the onions in 2 Tbsp of olive oil until soft.
• Add the celery and continue cooking for a couple of minutes.
• Add the sautéed onions and celery to the bread cubes.
• Add the shredded apple.
• Sprinkle with salt, pepper, thyme and parsley.
• With clean hands loosely combine contents of the bowl and set aside.
• When tender remove ribs from the oven.
• Let them cool somewhat.
• Grease a clean baking dish.
• Place one rib, meaty side down, inside the clean dish.
• Cover with stuffing and top with the other rib, meaty side up.
• From the original pan pour all the rib drippings on top of the ribs.
• Bake the stuffed ribs uncovered at 350F for 1-1/2 hours longer.

Apple Stuffing



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!