Main Course Meat Dishes forum: Stuffed Ribs with Bread Dressing

 
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ImageKatg
Apr 20, 2010 9:26 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Tonight I made some ribs with bread stuffing. My Mom always made this and every so often I get around to it. It’s just another way to prepare ribs that is different!

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ImageKatg
Apr 20, 2010 9:33 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Recipe Ingredients:

1 Slab of Baby Back Ribs
Vegetable Oil to lightly coat a frypan

Dressing
1 medium sized onion diced
1 ½ stalks of celery diced
3 Garlic cloves minced
About 8 large slices of day-old or longer bread
1 tablespoon Sweet Paprika
1 teaspoon of poultry seasoning
½ can of diced tomatoes
1 teaspoon of salt
½ teaspoon of pepper
A small handful of parsley chopped
1 egg
ImageKatg
Apr 20, 2010 9:37 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
I've been buying some reallly nice Baby Back ribs at Sam's Club lately. They had them on sale yesterday for $2.89 per lb. I bought 3 nice "Fred Flinstone" like stips - 9lbs for about $26.00! You can't beat that! I cut them in half and freeze them. They're great to have on hand as they defrost easily.

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ImageKatg
Apr 20, 2010 9:38 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Preheat your oven to 350 degrees!

Cut your slab of ribs in half...

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ImageKatg
Apr 20, 2010 9:39 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Dice your onion and celery...

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ImageKatg
Apr 20, 2010 9:41 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Cover a large skillet with oil and sautee the Onions and Celery until soft and transparent. Mince the garlic and add it to the mix. Add the Parsley, Paprika and Poultry seasoning.

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[Last edited Apr 20, 2010 9:46 PM CST]
Quote | Post #188164 (6)
ImageKatg
Apr 20, 2010 9:42 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Take you bread and moisten it with water. Squeeze out the excess moisture and scrunch it all up!

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ImageKatg
Apr 20, 2010 9:45 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Add the bread to the sauteed onions, celery and garlic. Mix it in well. Let it sit on low heat (with the odd stir) to cook out the moisture.

Add the tomatoes and your salt and pepper. Keep tasting it until you get the seasonings right.

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ImageKatg
Apr 20, 2010 9:48 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Mix everything well and turn the heat off and let it cool a bit. Scramble up your egg and mix it into the dressing, (You have to move fast as it can start getting solid!)

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ImageKatg
Apr 20, 2010 9:52 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Cut a couple of 12" pieces of twine . Lay them crosswise over the roastpan and set 1/2 of the ribs over them. Take a spoon and cover the ribs with the bread dressing.

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ImageKatg
Apr 20, 2010 9:54 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
When you're finished...put the other half on top (try to put the bones in the same direction as the bottom layer - not necessary, but it cuts easier) and tie the twine to keep it together.

Put about 3/4 cups of water in the pan along with a couple garlic cloves and cover it and put it into you preheated 350 degree oven. Cook for 2 hours!

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ImageKatg
Apr 20, 2010 10:03 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
About 1 hour into the cooking - I usually put some potatoes in the same pan...and remove the cover.

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ImageKatg
Apr 20, 2010 10:07 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
After about another hour of cooking without a lid...it should look something like this

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ImageKatg
Apr 20, 2010 10:09 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Take it out of the oven and let it sit for a few minutes. Cut off the twine and you should be able to cut it in slices...

(DARN...I forgot to put the Brocolli on the plate!) hehe

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ImageKatg
Apr 20, 2010 10:13 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
And here's a view of it after it's cut! (I have a habit of cooking for 10 when there's usually only 2!) Hilarious!

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ImageKatg
Apr 20, 2010 10:14 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
If you would like to try this recipe and something doesn't look right because I may have missed something...please C-Mail me!

Kat
ImageDutchlady1
Apr 21, 2010 3:57 AM CST
Name: Hetty
Sunny Naples, Florida
Kathy, if any of those TV cooks ever quit I am going to propose you for replacement!! You have that knack of making something look easy and make you want to cook it too.
This looks just totally scrumptious. The only thing is every time you say 'add water' I am thinking 'wine!!' Hilarious!
ImageDea
Apr 21, 2010 5:38 AM CST
Name: Dea O'Hopp
Frederick, MD
PVC Pipe is a Cook's friend
I've never even thought to do ribs like this - absolutely scrumptious sounding and looking !
Imagehelenethequeen
Apr 21, 2010 7:13 PM CST
Name: Helene Diener
West Coast of Fl.
I make a stuffed veal breast pretty much the same way.

Try- B-cube in your water. No wine

Try using milk instead of water. Dressing to die for.

Try using a handful of pepperidge farm stuffing mix and bread as you suggest. Gives lots of fresh herbs, you don't havte to stock.

We do lots of stuffed stuff. Kohlrabi, potatos, cabbage, tomatos, green cubanella peppers, eggplant, shrimp, chicken, turkey, flank steak, pork roast stuffed with sausage, boneless chicken thighs stuffed with sausage, never ribs. must try this,
duck, cornish hens
ImageKatg
Apr 21, 2010 9:51 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Helene...I like stuffed Stuff too! Will definitely take these suggestions and use them. This all just brought to mind - stuffed artichokes! Now that's good too!

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