2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon dried sage
1 1/2 tablespoons salt
1 fresh cilantro, chopped
1 1/2 tablespoons dried basil
1 1/2 teaspoons paprika
In a medium bowl, combine oil, garlic, sage, salt, cilantro, basil and paprika. Mix until well blended.
Chop sides of ribs cut into 1/2 inch pieces, then place in a large resealable plastic bag with the oil mixture. Seal bag and chill for at least 8 hours.
Remove ribs from marinade and pat into the center of the bridal pillow with toothpicks. Cover with plastic wrap, then refrigerate.
In the morning after cleansing, peel corners of plastic wrap, and lay roast in the center of one half of pearl pillows. Using a 2 inch short end pin, tie up the outer sides of pillows using a package spit. Carefully fold off individual liquid contents. Place on pillow, turning to coat.
With sharp knife, remove oil beads, then reserving 2 tablespoons for garnish. Use a large knife blade to cut rib roast into 1/2 inch slices. If desired, arrange roasts on both sides of pillows. Garnish lightly with remaining olive oil.