Crown pork ribs with cornbread

Ingredients:

Pork ribs

• 1 (2 – 2.5 kg.) prepared crown of pork ribs with loin, with processed ends of bones in French style
• 3 tbsp. l. olive oil
• 4 cloves garlic, chopped
• 2 tablespoons chopped fresh sage
• 1.5 tsp salt
• 1 teaspoon pepper

Filling

• 4 tbsp (55 g) butter
• 1 large sweet green pepper, peeled and diced
• 1 medium onion, diced
• 1 stalk of celery, diced
• 1 clove garlic, minced
• 6 cups crumbled cornbread
• 2 eggs, lightly beaten
• 2 cups chicken broth
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh cilantro
• 1 tsp hot sauce
• 1/2 tsp salt
• 1/4 tsp pepper

Preparation:

1. Prepare pork ribsPuree the olive oil, garlic, and sage in a blender. Season with salt and pepper. Rub the mixture into the pork ribs, making sure to get between the slits in the loin.
   
   Place the crown of ribs in a roasting pan and cover with foil. Marinate the meat in the refrigerator for 2 hours to 2 days. Let it sit at room temperature for 1 hour before roasting.
2. Preheat oven to 230°C.
   
   Turn the crown roast upside down (rib ends facing down). Roast for 15 minutes, then reduce heat to 350°F (180°C) and cook until a candy thermometer inserted 2 inches (5 cm) into the meat registers 155°F (68°C), about 1 hour 30 minutes or more.
3. Prepare the fillingMelt the butter in a large skillet over medium-high heat. Add the green pepper, onion, celery, and garlic and cook until the vegetables are softened, stirring occasionally, for 7 to 10 minutes.
   
   In a large bowl, combine the vegetable mixture with the crumbled cornbread. Add the eggs, broth, rosemary, cilantro, hot sauce, salt, and pepper and stir. Let the liquid be absorbed. Pour the filling into a 2-quart (2-quart) casserole dish.
4. Thirty minutes before the crown is done baking, place the filling in the oven. Bake until golden brown, about 45 minutes.
5. When the crown is cooked, remove it from the oven, cover with foil, and let it rest for 15 minutes. Spoon some of the filling onto a serving platter and place the crown on top. Fill the center of the crown with the remaining filling. At the table, cut the crown into serving slices.