• 18servings
  • 150minutes
  • 420calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B6, H, D, E
MineralsCopper, Potassium, Iron, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 can (14 1/2 oz.) chicken broth

  2. 1/2 cup PLANTERS Dry Roasted Peanuts

  3. 2 large dried ancho pepper s, stemmed, seeded and reconstituted

  4. 1 cup golden raisins , divided

  5. 2 bone-in pork rib roasts (7-1/2 lb.),

  6. 9 ribs each, chine bones removed

  7. 4-1/2 cups water

  8. 3/4 cup (1-1/2 sticks) butter , cut up

  9. 3 pkg. (6 oz. each) STOVE TOP Stuffing Mix for Chicken

Instructions Jump to Ingredients ↑

  1. photo by:

  2. kraft HEAT oven to 425ºF.

  3. BLEND broth, nuts, peppers and 1/4 cup raisins in blender on high speed until smooth. Set aside.

  4. STAND rib racks on foil-covered baking sheet with meaty sides facing each other, bending rib racks into a crown so the bones are vertical and the meat is facing inward; tie together tightly with kitchen string. Make 1-inch-deep cut between every 2 rib bones. Brush inside of crown with 1/4 cup of the prepared sauce. Bake 15 min. Reduce oven temperature to 325ºF. Bake 1 hour 45 min., brushing with 1/4 cup of the prepared sauce the last 15 min. Let roast stand 10 min.

  5. MEANWHILE, bring water, butter and remaining raisins to boil in large saucepan on medium-high heat. Stir in stuffing mix. Remove from heat; cover. Let stand 5 min. Meanwhile, pour drippings from roast into small saucepan. Stir in remaining sauce. Bring to boil.

  6. POUR sauce into serving bowl. Place roast on platter. Fluff stuffing with fork; spoon into center of roast. Spoon remaining stuffing into separate bowl. Serve roast with stuffing and sauce.


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