Crown of pork ribs

Main dishes

Ingredients

• Pork loin on 7-8 ribs - 2 pcs. (It is desirable from one animal that the sizes were approximately identical.
• Spinach - 1 large bunch or half a pack of ice cream
• Egg - 2 pcs.
• Cilantro, parsley - in a small bunch
• Breadcrumbs or semolina - a third of a glass
• Onions - 2 medium heads
• Potatoes with small tubers - 1 kg
• Thyme - 1 teaspoon
• Coarse non-iodized or sea salt - 1 tablespoon
• Ground black pepper - 1 teaspoon without slide
• Oil - 2 tablespoons (extra virgin olive oil)

Directions

1. As a filling you can use different options. I have minced pork leftovers, which we will cut in the process of preparing the "crown", with the addition of spinach, the rest of the greens, eggs and crackers. You can experiment with other options. I had pieces from different carcasses, so to add uniformity, I cut the "extra" meat from a larger piece.
2. Carefully remove all bone fragments, cut off all hanging pieces of meat. If you have different parts -cut the meat into large pieces. Put the meat ribs down and spine to yourself. Cut the ridges of the spine and cut them from the vertebrae, if they are attached. To allow the meat to unfold, place the piece with the ribs facing up and the spine facing you. Cut the connective tissue between the vertebrae. You can go further, freeing the ribs from the vertebrae.
3. Now turn the piece of meat on the ribs and spine away from you. At a distance of three centimeters from the edge, make an incision up to the ribs. Slowly cut the meat from the ribs.
4. Turn the meat ribs up. Cut the meat between the ribs to expose the ends. With a small knife, scrape off the remnants of meat from the ribs so that they look neat. *** Do the same with the second loin. ***
5. Now the most difficult. Fold the two loins in the shape of a "crown" with the ribs facing outwards, as shown in the photo. Look closely. If in your opinion the meat interferes somewhere - cut it. Take two half-meter pieces of cotton twine. Where parts of the meat join, hook the adjacent ribs at the bottom with twine. Twisting the ends, hook the tops of the ribs and tie the twine in a knot. Do the same with the other two ends of the loin. Cut off the extra ends of the twine. Make sure that the distances between the ribs are approximately the same.
6. Grind the remaining meat in a meat grinder. There, grind spinach, parsley, cilantro and onions. If you use fresh spinach, it is better to blanch it first. To do this, put it for 10 seconds in boiling water, then in very cold water. Squeeze and put in a meat grinder. Put in the stuffing eggs, thyme, a third of salt and pepper. Stir the minced meat well.
7. Grind the remaining meat in a meat grinder. There, grind spinach, parsley, cilantro and onions. If you use fresh spinach, it is better to blanch it first. To do this, put it for 10 seconds in boiling water, then in very cold water. Squeeze and put in a meat grinder. Put in the stuffing eggs, thyme, a third of salt and pepper. Stir the minced meat well.
8. Mix the remaining salt, thyme and pepper. Rub the mixture on all sides with this mixture (in principle, you can grate the meat in advance).
9. Take a deep baking sheet. Lay it out with foil along with the sides. Put the "crown" in the middle.
10. Put the filling on top of the "crown" and the bottom around it.
11. Make a long strip of foil three and a half times the diameter of the "crown". Fold the strip several times to get a strip about 5 inches wide. Wrap the "crown" at the bottom with this strip. Bend the edge of the strip upwards and wrap it inwards. This way the strip will stick. Wrap the ends of the ribs in foil so that they do not burn during prolonged baking.
12. Preheat oven to 200 degrees. Place the pan in a preheated oven. After 10 minutes, lower the temperature to 170 degrees. Bake the Crown for two and a half to three hours. Water with the juice released every half hour. If you have a thermometer, insert it. The temperature of the finished meat should not be below 75 degrees. The second way is to make a slit with a thin long knife. If the juice is transparent, then the meat is cooked.
13. After cooking the meat, remove it from the oven. Remove the foil. Picking up a spatula, transfer the meat to a WARM dish. Let stand for 20 minutes so that the meat absorbs back all the juices and softens.
14. Serve the meat, cutting it into one rib. Serve with new potatoes baked in a uniform in salt with pepper and oil.