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Delicious gluten-free country rib stuffed potatoes are packed with BBQ flavors and are a huge crowd pleaser since they can be easily customized!
This is a sponsored conversation written by me on behalf of Cambria Wines. The opinions and text are all mine.
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Rich Gluten-Free Country Rib Stuffed Potatoes
Country rib stuffed potatoes present a hearty and comforting meal, where fluffy baked potatoes serve as the base for tender, succulent pieces of country-style ribs, richly flavored with a blend of spices and slow-cooked to perfection. The meat, pulled apart and mixed with a savory sauce, is generously stuffed into the split, butter-softened potatoes, creating a mouthwatering combination of textures and tastes. Topped with a sprinkle of sharp cheddar cheese, a dollop of sour cream, and a scattering of fresh green onions or chives, each potato becomes a self-contained feast. This dish masterfully combines the simplicity of baked potatoes with the robust, smoky flavors of barbecue ribs, making it a favorite for both casual family dinners and more festive occasions.
Heading up to the mountains and hanging out with friends and family is one of my favorite things to do in winter- being in nature, seeing all of the gorgeous views all around, hitting the slopes, and coming together for delicious, comforting food and a few great glasses of wine. It can’t be beat!
How to Make Country Rib Stuffed Potatoes
First assemble the following ingredients:
- Country stye ribs (2) – These ribs are known for their rich marbling and deep flavor, making them the perfect, tender filling for the stuffed potatoes.
- Yellow onion (1 cup) – Finely chopped yellow onion adds a subtle sweetness and depth of flavor to the rib mixture, enhancing the overall taste.
- Dry white wine (1/2 cup) – A splash of dry white wine helps to deglaze the pan and infuses the ribs with a bright, acidic note, elevating the richness of the meat.
- BBQ sauce (1/2 cup) – BBQ sauce brings a smoky, tangy, and sweet layer to the ribs, coating them in a glossy, flavorful glaze that complements the potato.
- Beef stock (1/2 cup) – Beef stock adds moisture and a savory depth to the ribs as they cook, ensuring they stay juicy and flavorful.
- Russet potatoes (6) – Large and starchy, russet potatoes are ideal for baking and stuffing, offering a fluffy interior and a crispy skin when cooked.
- Olive oil (1 tsp) – Olive oil is brushed onto the potato skins before baking, giving them a deliciously crispy texture and a hint of richness.
- Sea salt (1 tsp) – A sprinkle of sea salt enhances the natural flavors of both the potatoes and the rib filling, balancing the dish’s savory notes.
- Fresh ground black pepper (1/2 tsp) – Freshly ground black pepper adds a mild heat and aromatic kick to the rib mixture and the potato filling.
- Salted butter (6 tbsp) – Melted salted butter mixed into the scooped-out potato flesh creates a creamy, indulgent texture and enriches the flavor.
- Parsley – Freshly chopped parsley adds a burst of color and a fresh, herbal note to the dish, cutting through the richness of the meat and cheese.
- Cheese – A generous topping of grated cheese melts into a gooey, golden layer over the stuffed potatoes, adding a comforting, savory finish.
Use this Method
Prep. Preheat oven to 300 degrees. Arrange the racks in the oven to accommodate the Dutch oven and a sheet pan.
Sear. Heat the oil in a Dutch oven on the stovetop to high heat. Add the country ribs and sear them on all sides, set aside.
Combine in Dutch Oven. Add the onion to the Dutch oven and sauté until it starts to brown. Add the white wine and scrape to deglaze the pan. Add the BBQ sauce and beef broth to the pan, stirring to combine. Return the country ribs to the pot, cover and place it in the oven for 2 1/2 hours.
Bake Potatoes. When the ribs have been baking about 1 hour, rub the potatoes with olive oil and sprinkle with 1/2 tsp sea salt. Place the potatoes on a sheet pan and place in the oven with the country ribs.
Prep Baked Potatoes. When the country ribs are almost done check on the potatoes by inserting a knife into them, it should pierce easily if they are done. Remove the potatoes from the oven, cut them open and mix 1 tbsp of butter and some of the remaining salt and pepper into each one.
Shred and Serve. Remove the country style ribs from the oven, shred with a fork. Place rib meat into each potato, top with sauce from the Dutch oven, fresh parsley or cheese of choice, enjoy!
Tips and Tricks for Perfect Country Rib Stuffed Potatoes
Select the Right Potatoes: Choose large, evenly-sized russet potatoes for their fluffy texture and ample size, ideal for stuffing with rib meat and other fillings.
Perfectly Cook the Ribs: Slow cook the country ribs until they are tender and easily pull apart. You can use a slow cooker, oven, or pressure cooker, seasoned with your favorite barbecue spices for deep flavor.
Enhance Potato Flavor: Before baking, rub the potatoes with olive oil and sprinkle with sea salt to enhance their flavor and achieve a crispy skin.
Optimize Baking Time: Bake the potatoes until they’re perfectly cooked through, with a tender inside. Use a fork to check for doneness by ensuring it slides in easily.
Maximize Rib Meat Flavor: After cooking the ribs, shred the meat and mix it with your favorite barbecue sauce or a homemade sauce for added moisture and flavor.
Scoop and Stuff: Carefully scoop out some of the potato flesh to create a cavity for the rib filling, ensuring you leave enough potato inside the skin to maintain structure.
Mix for Moisture: Combine the scooped-out potato with a little butter, sour cream, and seasoning before mixing it back with the rib meat to add moisture and flavor to the filling.
Layer the Flavors: Layer the shredded rib meat and potato mixture inside the potato skins, adding layers of cheese, green onions, or bacon bits for additional flavor and texture.
Broil for a Finish: Place the stuffed potatoes under the broiler for a few minutes to melt the cheese and get a slightly crispy top.
Garnish Wisely: Garnish with fresh herbs like chopped chives or parsley, a dollop of sour cream, and extra barbecue sauce on the side for added freshness and flavor.
Experiment with Fillings: Feel free to add other ingredients to the stuffing, such as sautéed mushrooms, caramelized onions, or different types of cheese, to customize the flavor.
Rest Before Serving: Let the stuffed potatoes rest for a few minutes after broiling to allow the flavors to meld together and the cheese to set for easier eating.
FAQs
Large russet potatoes are ideal for stuffed potatoes due to their size, sturdy skin, and fluffy texture when baked.
Absolutely! While country ribs are preferred for their flavor and tenderness, you can also use pulled pork, brisket, or even shredded chicken as alternatives.
The best way to check for doneness is to insert a fork into the thickest part of the potato; it should slide in easily without resistance. Typically, baking at 400°F (200°C) for about 45-60 minutes should suffice, depending on the size of the potatoes.
Rubbing the potato skins with olive oil before baking can help keep them moist. Also, mixing the scooped-out potato flesh with ingredients like sour cream, butter, and a bit of milk can add moisture back into the filling.
Yes, you can bake the potatoes and cook the ribs a day ahead. Store them separately in the refrigerator and then assemble and broil the stuffed potatoes just before serving.
Classic toppings include sour cream, shredded cheese (such as cheddar or Monterey Jack), chopped green onions or chives, and a drizzle of barbecue sauce. Feel free to add bacon bits, jalapeños, or diced avocado for extra flavor.
For a vegetarian version, consider using a hearty vegetable mix (like sautéed mushrooms, onions, and bell peppers), beans, or a meat substitute designed to mimic pulled pork in texture and flavor.
Store any leftover stuffed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
Yes, you can freeze the assembled, but not broiled, stuffed potatoes. Wrap them individually in foil and store in a freezer bag. To serve, thaw in the refrigerator overnight and then bake or broil until heated through and the cheese is melted.
What to Enjoy with Rib Stuffed Potatoes
Coleslaw: A tangy and creamy coleslaw can add a refreshing crunch, providing a palate-cleansing contrast to the rich and savory stuffed potatoes.
Green Salad: A simple green salad with a light vinaigrette dressing can offer a fresh and healthy side, balancing the hearty main dish.
Grilled Vegetables: Seasonal vegetables like asparagus, bell peppers, or zucchini, grilled with a touch of olive oil and seasoning, can complement the smoky flavors of the ribs.
Cornbread: A slice of sweet and moist cornbread on the side can soak up any leftover sauce and adds a comforting, homey touch.
Baked Beans: A classic barbecue side, baked beans can provide a sweet and savory flavor contrast, enhancing the overall barbecue theme of the meal.
Steamed Green Beans: Lightly steamed green beans tossed with a bit of butter and almonds offer a simple, crunchy side that doesn’t overpower the main dish.
Macaroni and Cheese: A creamy and cheesy macaroni and cheese can be a decadent addition, perfect for those who love rich and indulgent meals.
Fruit Salad: A light and refreshing fruit salad, possibly with a hint of mint, can cleanse the palate and offer a sweet contrast to the savory stuffed potatoes.
Pickles: A selection of pickled cucumbers, onions, or jalapeños can add a vinegary bite that cuts through the richness of the meat and potatoes.
Roasted Corn on the Cob: Buttered and lightly seasoned corn on the cob can provide a sweet and smoky side that pairs well with the barbecue theme.
Garlic Bread: Crispy garlic bread can offer a crunchy texture and aromatic flavor, making it a great side for scooping up any remaining fillings.
Sautéed Mushrooms: Mushrooms sautéed in butter and garlic can add an earthy element to the meal, complementing the meaty filling of the potatoes.
Try these other recipes next:
I’m serving these tasty stuffed spuds with Cambria Winery’s Benchbreak Chardonnay for a meal that might just be the main event of your ski weekend!
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Country Rib Stuffed Potatoes
Equipment
- FineDine 24-Piece Superior Glass Food Storage Containers Set – Newly Innovated Hinged Locking lids – 100% Leakproof Glass Meal-Prep Containers, Great On-the-Go & Freezer-to-Oven-Safe Food Containers
Ingredients
- 2 country stye ribs*
- 1 cup yellow onion diced
- ½ cup dry white wine I use Cambria
- ½ cup your favorite BBQ sauce
- ½ cup beef stock
- 6 russet potatoes stabbed with a fork all over
- 1 tsp olive oil
- 1 tsp sea salt divided, plus more to taste
- ½ tsp fresh ground black pepper
- 6 tbsp salted butter
- Parsley cheese (optional garnishes)
Instructions
- Preheat oven to 300 degrees. Arrange the racks in the oven to accommodate the Dutch oven and a sheet pan.
- Heat the oil in a Dutch oven on the stovetop to high heat. Add the country ribs and sear them on all sides, set aside.
- Add the onion to the Dutch oven and sauté until it starts to brown. Add the white wine and scrape to deglaze the pan.
- Add the BBQ sauce and beef broth to the pan, stirring to combine.
- Return the country ribs to the pot, cover and place it in the oven for 2 1/2 hours.
- When the ribs have been baking about 1 hour, rub the potatoes with olive oil and sprinkle with 1/2 tsp sea salt.
- Place the potatoes on a sheet pan and place in the oven with the country ribs.
- When the country ribs are almost done check on the potatoes by inserting a knife into them, it should pierce easily if they are done.
- Remove the potatoes from the oven, cut them open and mix 1 tbsp of butter and some of the remaining salt and pepper into each one.
- Remove the country style ribs from the oven, shred with a fork.
- Place rib meat into each potato, top with sauce from the Dutch oven, fresh parsley or cheese of choice, enjoy!
