Stuffed Ribs

Stuffed Ribs

5 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    2 h
  • Ready In

    2 h 15 m
Rayna Jordan
Recipe by  Rayna Jordan

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. 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.
  2. Preheat the oven to 325 degrees F (165 degrees C).
  3. 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.
  4. Cover, and bake for 1 hour in preheated oven. Remove the cover, and bake an additional 45 minutes to 1 hour.

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Reviews (5)

Rate This Recipe
MICKE
16

MICKE

Excellent way to make ribs....my mom's also done them this way for years. In a hurry, simply use a box of prepared stuffing,moistened with a little chicken broth.

SWIZZLESTICKS
16

SWIZZLESTICKS

My family enjoyed this recipe but the next time I use this recipe I will brown the racks of ribs before stuffing them.

WITCHBABY
8

WITCHBABY

this was good.. my mum too made this... but she didn't do rack on rack, she rolled them.. so they were rolled with stuffing in the centre.. i tried it this way because i had more then 2 racks.. very good.. thanks for the memories

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 935 cal
  • 47%
  • Fat
  • 61.2 g
  • 94%
  • Carbs
  • 38.4 g
  • 12%
  • Protein
  • 54 g
  • 108%
  • Cholesterol
  • 234 mg
  • 78%
  • Sodium
  • 1439 mg
  • 58%

Based on a 2,000 calorie diet

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