Delicious gluten-free country rib stuffed potatoes are packed with BBQ flavors and are a huge crowd pleaser since they can be easily customized!
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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!
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!
This is a sponsored conversation written by me on behalf of Cambria Wines. The opinions and text are all mine.
Other Potato Favorite Recipes
Country Rib Stuffed Potatoes Recipe
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Country Rib Stuffed Potatoes
These crowd pleasing country rib stuffed potatoes are a perfect gluten free entree.
- 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)
- 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!
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USA Pan Bakeware Heavy Duty Half Sheet, Warp Resistant Nonstick Baking Pan
Lodge EC6D33 Enameled Cast Iron Dutch Oven, 6-Quart, Blue
Amount Per Serving Calories 438Total Fat 18gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 6gCholesterol 47mgSodium 1069mgCarbohydrates 61gFiber 5gSugar 19gProtein 10g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.
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