Standing Baby-Back Rib Roast Stuffed w/Sage & Garlic Sausage - - The News for South Mississippi


Standing Baby-Back Rib Roast Stuffed w/Sage & Garlic Sausage

Bragozzo is one of the coast's newest fine dining restaurants. Located at the Isle of Capri in Biloxi, the restaurant is open on Sunday, Wednesday & Thursday from 5:00 PM - 10:00 PM and Friday and Saturday 5:00 PM - 11:00 PM. The bar opens at 4 PM each day that the restaurant is open.  Reservations can be made by calling (228) 436-7952.

Enjoy this recipe from Bragozzo Chef Luke Palladino.

Standing Baby-Back Rib Roast Stuffed w/Sage & Garlic Sausage, Chestnut Honey Glaze, Stone Ground Polenta

(Serves 4)

  • 2 racks Baby Back Pork Ribs
  • Salt and Freshly ground Pepper
  • 1 cup stale Italian bread (with a large crumb, such as ciabatta) broken into rough pieces
  • 1/2 cup Milk
  • 1 pound fresh Pork Sausage made without fennel
  • 1 Sprig Fresh Rosemary, chopped
  • 1 Sprig Fresh Sage, chopped
  • 1 cup Cream
  • 2 Tablespoons Extra Virgin Olive Oil
  • Butcher's Twine for tying ribs
  • Aluminum Foil

Pre-heat oven at 300f. Lay out the racks of ribs on a cutting board and cut in half. This should leave you with about six ribs per piece. Season the ribs on both sides. Pour the milk onto the stale bread in a bowl. Peel and break up the sausage into the bowl with the milk and bread, add half of the rosemary and sage.

In a bowl, mix the remaining rosemary and sage with the heavy cream and extra virgin olive oil and season with salt and pepper. Lay out the 4 rib sections with the outside or convex side of the ribs facing you. Divide the sausage mixture between the 4 ribs. Roll the ribs like a jellyroll. Tie each rib around the center of the rib tightly with a piece of the butcher's twine.

Lay out 4 large pieces of aluminum foil. Roll the rib rolls in the cream and herb mixture, place each rib onto a piece of foil and roll tightly folding each end standing the rib upright. Place the wrapped ribs into a roasting pan and roast for 2 hours at 300F.

Remove ribs from the roasting pan and let rest for 10 minutes. Unwrap the ribs and cut the twine from each one. Place ribs back in a 400 oven, top with some glaze and brown to a deep color. Place the ribs on the polenta and top with the glaze.                                    

Rib Glaze

  • 1 Tablespoon Extra Virgin Olive Oil
  • 4 Cloves Garlic sliced
  • 2 Tablespoons chopped Fresh Rosemary
  • 1 Sprig Fresh Thyme
  • 1/4 teaspoon chopped Calabrese Chilies
  • 1 Tablespoon Sherry Vinegar
  • 1 Tablespoon Lemon juice
  • 1/2 cup Dark Chicken, pork or veal Stock
  • 2 Tablespoons Chestnut Honey
  • 2 tablespoons butter

In a small pan heat the olive oil until hot. Add the garlic, rosemary, thyme and Calabrese chilies and fry for a few moments. Add the Sherry vinegar and lemon juice to the pan. Then the chicken stock and reduce by half. Add the Chestnut Honey, simmer until slightly thick add butter and season with salt and pepper. Pour glaze over the hot ribs.


  • 2 cups Boiling Water
  • Salt to Taste
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1/2 cup Stone Ground Polenta
  • 1/2 cup grated Parmigiano Reggiano
  • 1 Tablespoon butter

Add salt and oil to the boiling water. Reduce the water to a gentle simmer and add the polenta while whisking to combine without forming any lumps. Cover the pot and simmer on the lowest setting of your stove for 30 minutes mixing every 10 minutes. Stir in the Parmigiano Reggiano and the butter and keep covered in a warm place on the stove until ready to serve.


  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoons sliced Spring Onions
  • 1 head Escarole, cleaned and cut into squares
  • 2 Tablespoons Currants, soaked in warm water and drained
  • 3 Tablespoons Toasted Pine Nuts

In a 10 inch sauté pan heat the olive oil until hot. Add the sliced spring onions and cook until translucent. Place the escarole with the onions, season and cover.

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