Recipe detail

Directions

From the bone-in pork roast, chop individual portions-ribs and cut them flat so that a pocket, an opening for stuffing, is formed in the rib.
Lightly fry diced bacon with finely chopped onion and slices of garlic, add diced smoked flank, mushrooms and sauerkraut and fry lightly.
We put the filling made in this way into the pocket of the ribs and close it with a skewer. We grill the stuffed ribs in a convection oven on the vision express grill.

When grilling in a combi oven, place a full gastro container under the grill to catch fats and juices. After grilling, add butter and let rest.