4 lb. meaty pork loin back ribs (should have 16-20 ribs)
1/2 c. chopped onion
1/4 c. chopped green pepper (1/2 med. pepper)
2 cloves garlic, minced
2 tbsp. butter
1 (16 oz.) can tomatoes, cut up
1 c. water
2 bay leaves
1/2 tsp. dried thyme, crushed
1/2 tsp. dried basil, crushed
1/4 tsp. salt
1/8 tsp. ground red pepper
1 c. long grain rice
1/4 c. light corn syrup
1 tsp. soy sauce
Onion Mums & Cherry tomato Roses, optional
Whole bay leaves, optional

Tie the 2 or 3 slabs of ribs together, rib side outward, forming a circle and leaving a center 5 inches in diameter (center will be filled with a stuffing). If possible, have butcher tie ribs together for you. Place rib crown in a shallow roasting pan. Roast, uncovered, in a 450 degree oven for 20 minutes.

Meanwhile, in saucepan cook onion, green pepper and garlic in butter until tender but not brown. Stir in undrained tomatoes, water, the 2 bay leaves, the thyme, basil, salt and red pepper. Stir in uncooked rice. Bring to boiling; reduce heat. Cover and simmer 15-20 minutes or until rice is done and liquid is absorbed. Remove from heat. Remove bay leaves. Remove meat from oven and drain off excess fat. Reduce oven temperature to 350 degrees. Spoon rice mixture into center of crown. Cover rice loosely with foil to prevent drying out. Brush meat with a mixture of the corn syrup and soy sauce. Bake in a 350 degree oven about 1 1/4 hours more or until meat is done. Brush again with corn syrup mixture before serving. Serve roast garnished with Onion Mums, Cherry Tomato Roses and whole bay leaves.