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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Stuffed Baby Back Ribs Recipe

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This recipe for Stuffed Baby Back Ribs is from Keep it Simple and Fun, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients
• 2 slabs baby back ribs
• 4 tsp. Chipotle powder
• 3tsp. Mustard powder
• 3 tsp. garlic powder
• 1tsp. salt
• Dash of pepper
• Bread stuffing for the ribs
• 3 cups cubed bread
• 2 stalks celery 1 onion
• 2 potatoes cubed
• 1 apple cored and thinly cubed
• 3 tsp. poultry seasoning
• ½ cup fresh cranberries
• Pepper
• Salt
• 2 gloves garlic
• 2 sheets of tin foil
Directions:
Directions:

Preheat oven 375 degrees
In a frying pan, add chopped celery, chopped onions, cubed potatoes and enough water to cover over top of them. Cook until the potatoes are cooked.
Reserve 5 tablespoons of the liquid to add to the dressing.
Next add the potatoes mixture into the cubed bread. Mix thoroughly and add all the seasonings. Add the cranberries and apple. Add the garlic a pinch of salt and pepper.
Make sure this is all mixed up well.
Next spray two sheets of tin foil that is the length of the ribs, with pam.
Take the chipotle, mustard and garlic powder and mix together to form a rub.
Lightly salt and pepper the ribs both inside and outside, then do the same with the rub, both inside and outside. With the hollows of the ribs facing up, fill the inside of one rib with the bread mixture, and top with the other rib.
Wrap ribs tightly with the tin foil bake for
1.5 hours turning mid-way. Ribs should just
Fall apart when ready.













Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 min

 

 

 

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