Stuffed pork rib crown

Votes: 7

Inexpensive suckling pig ribs are easily held in a crown shape thanks to a round baking pan (no twine required!). Stuffed with corn soufflé and adorned with cranberry jewels, this crown is a festive centerpiece that you can impress your guests with, even on a budget.

Time: 10 hours 40 minutes
Complexity: average
Servings: 8

A recipe for crown-shaped ribs stuffed with corn soufflé for a festive table.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Crown of ribs

Two strips (700-1300 g) of young pig ribs
1 tbsp. coriander seeds, crushed
1 tbsp black pepper, crushed
1 tbsp fresh thyme leaves, chopped
2 tsp light brown sugar
Coarse salt
Special equipment: 25cm round springform cake pan

Soufflé filling

450g canned corn, drained
1 and 1/4 cups corn flour
1/2 cup premium wheat flour
1 tbsp. sugar
1 teaspoon baking powder
1/2 teaspoon of baking soda
Coarse salt
1 cup sour cream
1/4 cup milk
2 large eggs, separated, plus 2 large egg whites
1/4 cup chopped fresh chives
3 tablespoons fresh thyme leaves, chopped, plus whole sprigs, for garnish
4 tablespoons (60 g) unsalted butter, melted, plus extra for greasing

Cranberry topping

1/2 cup fresh or frozen cranberries
1/4 cup sugar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork, corn, eggs, sour cream, milk, coriander, thyme, cranberry

Cooking the dish according to the recipe:

Prepare the crown ribsIn a small bowl, combine the coriander, pepper, thyme, brown sugar, and 1 tablespoon of salt. Rub the ribs generously with the mixture. Place on a baking sheet, cover with plastic wrap, and chill for 8 hours or overnight.
Preheat the oven to 180°C and line a baking sheet with foil. Place the round pan on the baking sheet. Loosen the sides of the pan and remove it from the base. Place the ribs along the inside rim, bone side facing the metal, to form a circle. (The rim should look like a corset pulled tight around the ribs.)

Prepare the filling: Spread the corn in an even layer in the center of the crown of ribs.

In a medium bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and 1.5 teaspoons of salt. In another medium bowl, whisk together the sour cream, milk, and 2 egg yolks. Fold the sour cream mixture into the cornmeal mixture. Add the onion, thyme, and butter. Using an electric mixer, beat 4 egg whites until stiff peaks form. Fold the egg whites into the cornmeal mixture.
Pour the batter over the corn in the center of the ribs and seal the sides of the pan. Roast until the ribs are cooked through and the soufflé is set, about 1 hour and 50 minutes.
Make the cranberry toppingMeanwhile, combine the cranberries, granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil and simmer over low heat until the liquid has reduced to about 1 tablespoon and the cranberries are glossy and translucent, about 20 minutes.
Put on oven mitts, loosen the edges of the pan, and carefully remove the rim. Using a large spatula, remove the crown from the base of the pan and transfer it to a serving platter. Brush the soufflé with butter, sprinkle with cranberries, and garnish with a few sprigs of thyme.