Rice-Stuffed Rib Crown Roast

Ingredients

• 4 pounds pork loin back ribs (16 to 20 ribs)
• 1 clove garlic, halved
• 1/4 cup light corn syrup
• 2 cups water
• 1 cup long grain rice
• 1 cup shredded carrot
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 3/4 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Instructions

1. To form the crown roast, tie the 2 or 3 slabs ribs together, rib side out, forming a circle and leaving a center 5 inches in diameter. Place in a shallow roasting pan. Rub garlic on the inside of the crown. If desired, sprinkle with a little salt and pepper. Insert a meat thermometer.
2. Roast in a 450° oven for 20 minutes. Reduce oven temperature to 350°. Brush roast with corn syrup.
3. Roast for 1 to 1 1/4 hours more or till thermometer registers 170° (well-done).
4. Meanwhile, for stuffing, in a saucepan combine water, rice, carrot, onion, green pepper, Italian seasoning, the 1/2 teaspoon salt, and the 1/8 teaspoon pepper. Bring to boiling; reduce heat. Cover; simmer for 15 minutes. Remove from heat. Cover and let stand for 15 minutes.
5. To serve, transfer meat to a serving platter. Remove string. Spoon stuffing into the center of the crown. Using a fork to steady the crown, cut between the ribs.