Jalapeno Cream Cheese Baby Back Rib Pinwheels

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 3
• 1 baby back rib rack
• 3 slices toast
• 6 tablespoons cream cheese, softened
• 3 tablespoons garlic powder
• 4 tablespoons olive oil
• 2 teaspoons salt
• 1/4 cup pickled jalapeno pepper

Recipe

• 1 marinade the ribs in olive oil, salt, garlic powder for at least 2 hours in the fridge. you can go for as long as overnight if you wish. the longer the better, i say. reasonably of course.
• 2 preheat the oven to 300°f.
• 3 toast the 3 slices of bread.
• 4 lay the ribs out on a baking sheet.
• 5 cut off the crusts from the bread slices. spread cream cheese on the pieces of toast and cut them in half, not diagonally. arrange them along the ribs.
• 6 arrange pieces of pickled jalapeño peppers side-by-side along the length of the ribs on top of the cream cheese.
• 7 roll the ribs up keeping the bread slices in place so they form a pinwheel.
• 8 use some clean twine or whatever else you can find (rubber bands not recommended) to secure the ribs rolled up and place them flat on the baking sheets.
• 9 place in oven and cook for about 60-90 minutes (until they are done).
• 10 goes good with steamed vegetables and rice.