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5
from 1 vote
Country Rib Stuffed Potatoes
These crowd pleasing country rib stuffed potatoes are a perfect gluten free entree.
Prep Time
5
minutes
mins
Cook Time
3
hours
hrs
Total Time
3
hours
hrs
5
minutes
mins
Course:
Ribs
Cuisine:
American
Keyword:
gluten free recipes, pork, pork country ribs, ribs, stuffed potatoes
Servings:
6
Calories:
414
kcal
Author:
Courtney O'Dell
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
USA Pan Bakeware Heavy Duty Half Sheet, Warp Resistant Nonstick Baking Pan
Lodge EC6D33 Enameled Cast Iron Dutch Oven, 6-Quart, Blue
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!
Notes
*bone-in (around 2 pounds without bone, or 3 1/2 pounds total package weight with bone)
Nutrition
Serving:
1
g
|
Calories:
414
kcal
|
Carbohydrates:
52
g
|
Protein:
9
g
|
Fat:
18
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
47
mg
|
Sodium:
828
mg
|
Fiber:
5
g
|
Sugar:
12
g