Name: Country Rib Stuffed Potatoes
Prep time: 5 min
Cook time: 3 h
Total time: 3 h 5 min
Yield: 6
Cuisine: american
Ingredients: 2 country stye ribs, bone-in (around 2 pounds without bone, or 3 1/2 pounds total package weight with bone); 1 cup yellow onion, diced; 1/2 cup dry white wine, I use Cambria; 1/2 cup your favorite BBQ sauce; 1/2 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; 1/2 tsp fresh ground black pepper; 6 tbsp salted butter; Parsley, cheese (optional garnishes)

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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!

country rib stuffed potatoes white wine gravy

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Rich Gluten-Free Country Rib Stuffed Potatoes

Here in Colorado, we take ski weekends seriously.

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!

snow covered table with Cambria wine, country rib stuffed potatoes in bowls and skies in the background

I partnered with Cambria Winery to make a delicious Apres Ski Picnic that is one of the most delicious meals you can tuck into after a long day on the hill- and it is so easy!

These Country Rib Stuffed Potatoes are stick-to-your-ribs good, can be made in the crockpot all day while you’re on piste, and are a great affordable meal for a crowd.

I love serving stuffed mashed potatoes as a big, hearty meal- they are tasty, incredibly easy, and so fun! Plus they are easy to serve buffet style by setting out the fixings and asking guests to assemble their own – which is perfect after a long day skiing, especially as some people will be hitting the hot tub, some people napping, and some people ready to tuck in to a big meal all at different times.

Skip the fussy, hard to plan meals, and pop this delicious dinner in the slow cooker before you hit the hills!

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!

Check out the recipe here, and be sure to head on over to Cambria’s site for more information on their wines, more delicious recipes, and great DIY ideas!

skis, ski poles, and Cambria wine in the snow

This is a sponsored conversation written by me on behalf of Cambria Wines. The opinions and text are all mine.

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