Stuffed Ribs Recipes

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STUFFED RIBS



Stuffed Ribs image

My Mom made these when I was growing up, often after we had a turkey dinner and had leftover stuffing/dressing. They are delish!

Provided by Rayna Jordan

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 2h15m

Yield 4

Number Of Ingredients 12

1 teaspoon poultry seasoning
1 teaspoon garlic salt
¼ teaspoon black pepper
2 (2 pound) slabs baby back pork ribs
8 cups day-old bread cubes
1 celery, diced
½ cup minced onion
¼ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
2 teaspoons poultry seasoning
1 cup chicken broth

Steps:

  • Combine 1 teaspoon poultry seasoning, garlic salt, and 1/4 teaspoon black pepper. Sprinkle over the meaty side of the ribs, and rub into the meat. Let stand while making the dressing.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • In a large bowl, combine bread cubes, celery, onion, garlic powder, salt, 1/4 teaspoon black pepper, and 2 teaspoons poultry seasoning. Mix well with your hands. Pour the broth evenly over the mixture to dampen all of the stuffing. Lay one rack of the ribs on the counter, meaty side down. Top with the stuffing; pile it up! Top with the second rack of ribs, meaty side up. Wrap and tie with thread or string in about 3 places to keep them together. Transfer to a rack in a roasting pan.
  • Cover, and bake for 1 hour in preheated oven. Remove the cover, and bake an additional 45 minutes to 1 hour.

Nutrition Facts : Calories 935 calories, Carbohydrate 38.4 g, Cholesterol 234.4 mg, Fat 61.2 g, Fiber 2.4 g, Protein 54 g, SaturatedFat 22.4 g, Sodium 1438.8 mg, Sugar 4 g

BAKED STUFFED SPARERIBS



Baked Stuffed Spareribs image

I got this recipe from another site when I searched for stuffed spareribs. It appears to be an easy-pork-recipe site. This is a very tasty dish and I will certainly make it again. I requested this recipe and was waiting for Lennie to search one out. Meanwhile, I either had to find one or freeze the meat.

Provided by Darlene10

Categories     Pork

Time 2h15m

Yield 4-5 serving(s)

Number Of Ingredients 13

2 racks of baby-back pork ribs (1-1/4 to 1-1/2 pounds each)
salt and pepper
2 tablespoons butter
1 stalk celery, finely chopped
1 small onion, finely chopped
3 cups cubed dry bread
1 egg
2 tablespoons fresh parsley (2 tsp. dried parsley)
1/2 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons grated romano cheese or 3 tablespoons parmesan cheese
chicken stock, to moisten (about 1/3 cup)

Steps:

  • Season ribs with salt and pepper; broil until lightly browned.
  • Remove and spread stuffing on concave side of one rack of ribs.
  • Place other rack on top and secure with cord or skewers.
  • Roast at 325° for 1 to 1-1/2 hours.
  • Prepare stuffing: Heat butter in large skillet over medium heat.
  • Saute chopped celery and onion until tender and lightly caramalized (8 to 10 minutes).
  • In large bowl, combine cubed bread, egg, parsley, sage, salt, pepper and grated cheese.
  • Stir in sauteed celery and onion.
  • Gradually stir in chicken stock until stuffing mixture is moist.
  • Return stuffing mixture to skillet and precook for 20 to 30 minutes.

Nutrition Facts : Calories 1383.5, Fat 96.7, SaturatedFat 36, Cholesterol 435.4, Sodium 1055.2, Carbohydrate 19.5, Fiber 1.4, Sugar 2.5, Protein 107.9

AMAZING STUFFED SPARE RIBS..



Amazing Stuffed Spare Ribs.. image

These ribs are so good you will be making them often...You could use your own dressing or like myself I used Stove top dressing (quicker to make).They are simple and easy to make,,but soooo good !!!!

Provided by Chef Reg Jones

Categories     Pork

Time 1h25m

Yield 4 pieces, 2 serving(s)

Number Of Ingredients 5

rack of ribs
Stove Top stuffing mix, mix... (prepare as per box)
salt
pepper
salt and pepper, to your taste....no sauce used here but you could use some to your liking

Steps:

  • prepar stuffing as per box instructions --
  • cut ribs into 2 rib portions.
  • salt and pepper both sides.
  • fill one rib with dressing,,generously.
  • place second rib on top.
  • tie with twine or thread to secure both pieces.
  • place on parchment lines cookie sheet.
  • bake at 350 degrees approx 75 minutes.
  • turn half way through cooking time --
  • enjoy -- you'll love them.
  • you could increase the amount for more servings.

Nutrition Facts :

STUFFED STANDING RIB ROAST



Stuffed Standing Rib Roast image

This roast is everything we love about the holiday. Rosy, incredibly tender and perfectly seasoned meat stuffed with all the quintessential Christmas roast sides -- garlicky spinach, sauteed mushrooms and cubed buttery brioche. Butterflying the roast may seem intimidating but just take your time and the effort will pay off when you hear the accolades at the table. We love how truffle butter adds umami to the dish, but we made it optional - it really is just gilding the lily.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h40m

Yield 8 to 10 servings

Number Of Ingredients 11

1 ounce dried porcini mushrooms
10 tablespoons unsalted butter
1 pound cremini mushrooms, finely chopped
2 large shallots, finely chopped
1 teaspoon thyme leaves, chopped
Kosher salt and freshly ground black pepper
4 cloves garlic, finely chopped
1 pound baby spinach
6 ounces brioche, cut into 1/2-inch cubes
One 4-rib standing rib roast (about 10 pounds)
2 tablespoons black truffle butter, optional

Steps:

  • Put the porcini mushrooms in a heatproof bowl and cover with boiling water. Let sit until softened, about 20 minutes. Remove the mushrooms with a slotted spoon so any grit stays at the bottom of the bowl; finely chop the mushrooms.
  • Melt 4 tablespoons of the butter in a large skillet over medium-high heat; add the cremini and porcini mushrooms. Cook, stirring occasionally, until all the water cooks off and the mushrooms start to brown around the edges, about 10 minutes. Stir in the shallots, thyme, 1/2 teaspoon salt and several grinds of pepper and cook until the shallots soften and the mushrooms turn golden brown, about 5 minutes. Transfer to a baking sheet and spread in a thin layer to cool to room temperature.
  • Meanwhile, melt 2 more tablespoons of the butter in the same skillet over medium-high heat. Add the garlic and cook, stirring constantly, until fragrant and softened, about 1 minute. Add the spinach and cook, stirring often, until cooked through, about 4 minutes. Season with 1/2 teaspoon salt and stir to combine. Transfer the spinach to a colander set in a bowl to drain any excess moisture. Let cool to room temperature.
  • While the spinach cools, melt the remaining 4 tablespoons butter in the skillet over medium-high heat. Add the brioche cubes and cook, stirring frequently, until golden brown and crispy, about 10 minutes. Remove from the heat and let cool to room temperature.
  • Preheat the oven to 450 degrees F.
  • With a sharp boning knife, cut the meat and fat away from the rib bones about 1 1/2 inches down from the top, scraping the bones as clean as you can. Trim any excess fat so there's no more than 1/4-inch covering the meat. (You can also ask your butcher to do this for you.)
  • Put the roast on a large cutting board with the bones upright. Holding a large, sharp knife parallel to the bones and about 1 inch from the back of the bones, cut straight down until you are about 1 inch from the bottom of the roast. Gently pull the meat away from the bone so that the bones are upright and the meat is on the cutting board. Position the knife so it is parallel to the cutting board and, starting where you left off with your last cut, continue to cut into the meat about 1 inch up from the board, slowly unrolling the meat as you cut. You will have a long rectangular piece of meat attached to the bone that is about 1-inch thick.
  • Once the meat is in an even layer, sprinkle with 1 tablespoon salt and 1 teaspoon pepper. Spread the mushroom mixture in an even layer on the meat. Top with the brioche and then layer on the spinach. Dot with the truffle butter if using. Starting at the boneless end, tightly roll the meat back up and secure tightly with butcher twine (tie it all the way around the roast between each rib). Sprinkle the outside with 1 tablespoon salt and 1 teaspoon pepper.
  • Place bone-side down on a roasting rack set in a roasting pan and transfer to the oven. Roast for 20 minutes, then turn the heat to 350 degrees F and continue to roast until the meat registers 125 degrees F on an instant-read thermometer for medium-rare, about 2 1/2 hours.
  • Transfer the roast to a cutting board and let rest for 30 minutes before slicing and serving.

RIBS 'N' STUFFED CABBAGE



Ribs 'N' Stuffed Cabbage image

This recipe is one that I remember my Grandma Olah making often. She usually served it with sour cream on the side and fresh seeded rye bread.-Paul Joseph Yuhas, Denver, Colorado

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 11

3 pounds pork spareribs
1 large head cabbage (3-1/4 pounds)
1-1/4 pounds uncooked ground beef
1 pound uncooked ground pork
2 large onions, finely chopped
1 cup cooked rice
4 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1 can (29 ounces) tomato puree
1 package (32 ounces) sauerkraut, rinsed and drained

Steps:

  • Place ribs in two 13-in. x 9-in. in baking pans. Cover and bake at 325° for 30 minutes. Meanwhile, remove core from cabbage. In a large kettle, cook cabbage in boiling water for 2-3 minutes. Remove outer leaves when softened. Return cabbage to boiling water until 12 leaves are softened and removed. Save remaining cabbage for another use., Remove thick center veins from the leaves. In a bowl, combine the beef, pork, onions, rice, garlic, salt and pepper. Place about 1/2 cup on each cabbage leaf. Fold in sides; roll up, starting at an unfolded edge., Drain ribs. Spread 1/4 cup tomato puree and 1 cup sauerkraut in Dutch oven. Layer with ribs, 1 cup sauerkraut, cabbage rolls, remaining sauerkraut and remaining puree. Bring to a boil. Reduce heat; cover and cook over medium-low heat for 45-55 minutes or until ribs are tender and a thermometer inserted into cabbage rolls read 160°. Serve with a slotted spoon or thicken juices if desired.

Nutrition Facts : Calories 458 calories, Fat 26g fat (10g saturated fat), Cholesterol 112mg cholesterol, Sodium 836mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 6g fiber), Protein 35g protein.

DEEP-FRIED STICKY RIBS RECIPE BY TASTY



Deep-Fried Sticky Ribs Recipe by Tasty image

Here's what you need: honey, soy sauce, hoisin sauce, sriracha, rice vinegar, sesame oil, garlic, ginger, salt, pepper, baby back ribs, oil, soy sauce, hoisin sauce, sesame oil, rice vinegar, honey, toasted sesame seed, green onion

Provided by Claire Nolan

Categories     Dinner

Yield 5 servings

Number Of Ingredients 19

2 tablespoons honey
¼ cup soy sauce
¼ cup hoisin sauce
2 tablespoons sriracha
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon ginger, minced
1 teaspoon salt
1 teaspoon pepper
½ rack baby back ribs
oil, for frying
¼ cup soy sauce
¼ cup hoisin sauce
1 tablespoon sesame oil
2 tablespoons rice vinegar
½ cup honey
toasted sesame seed, to taste
green onion, thinly sliced, to taste

Steps:

  • In a large bowl, prepare marinade - mix soy sauce, hoisin sauce, honey, Sriracha, rice vinegar, sesame oil, garlic, ginger, salt, pepper, and the ribs.
  • Marinate for at least 1 hour in the refrigerator.
  • Preheat oven to 275˚F (190˚C).
  • Bake ribs on a baking sheet for 30 minutes.
  • Make the sticky sauce in a saucepan by combining soy sauce, hoisin sauce, sesame oil, rice vinegar, and honey. Bring to a low boil, reduce heat, and simmer until sauce has thickened, about 30 minutes.
  • Heat oil for frying to 350˚F (180˚C).
  • Place ribs into the oil a few at a time and fry for 4 minutes, flipping them occasionally. Drain on a paper towel.
  • Toss fried ribs in the sticky sauce and garnish with toasted sesame seeds and green onions.
  • Enjoy!

Nutrition Facts : Calories 483 calories, Carbohydrate 61 grams, Fat 23 grams, Fiber 1 gram, Protein 10 grams, Sugar 55 grams

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