Stuffed Ribs Recipe

We are here with the famous stuffed ribs, with its name and all its glory, ready to take its place on your most beautiful banquet tables.

This local dish of Diyarbakır is served with lamb rib meat that has been cooked for hours and spread like Turkish delight, and with plenty of spiced rice stuffed inside its skin. It is a magnificent dish for meat lovers that will fill you up just by looking at it as soon as you place it right in the middle of the table.

Although it takes quite a long time to cook, it is a recipe that is not difficult to prepare and is definitely worth the wait. When it is almost cooked, you apply the special sauce you prepared on the skin and bake it again, thus enhancing its taste and appearance. We guarantee that it will satisfy both your eyes and your stomach.

Bon appetit in advance.

How to Make Stuffed Ribs Recipe?

• To prepare the stuffed pilaf, put the rice in a deep bowl, soak it with warm salty water and leave it to swell for at least 15 minutes.
• Place the currants in a bowl filled with water.
• While the rice is swelling, put 2 tablespoons of butter in a pot and add the finely chopped onions.
• When the onions start to turn pink, add the peanuts and fry for a while.
• Then add the finely chopped garlic. Add pepper and tomato paste, add about a glass of water and let the mixture combine. Then add the drained and washed rice and fry for a while.
• Add about ½ cup more water and mix well. Then you can start adding spices.
• Add allspice, cumin, coriander, cinnamon, salt, black pepper and strained currants and mix well.
• Add another ½ cup of water and 1 more tablespoon of butter and stir until the butter melts and your mixture becomes homogeneous. Thus, you will have a half-cooked rice. Cover the pot.
• After covering the pot, add finely chopped parsley and dill to the rice and mix well. Your stuffed rice is ready.
• Take the lamb ribs. If your butcher hasn't prepared a pocket for you to stuff the ribs in, you can prepare it yourself; Using a very sharp and pointed knife, make a pocket by holding your knife parallel to the rib bones and slowly cutting to separate the upper skin part of the rib from the part where the rib bones are located.
• Expand this pocket along the entire rib, using your fist. Thus, you will have a space between the rib bones and the upper skin where you can fill the rice pilaf.
• Fill this pocket with half of the half-cooked rice filling using a spoon, then sew the ribs together with a needle and thread and close the mouth. Thus, while the stuffed ribs are cooking, the rice grains that will cook and grow inside will not be able to come out.
• Place the stuffed ribs you have prepared and stuffed into a very large baking tray, fill the tray with enough water so that it does not overflow from the tray, and cover the tray airtight with aluminum foil. Thus, the stuffed ribs will be cooked slowly with water vapor.
• Place it in the oven preheated to 225 degrees and let it bake for about 2.5 hours.
• Meanwhile, prepare the sauce for the topping. Add tomato paste and water to the olive oil you heated in a pan and mix well. Then add honey, pomegranate syrup and red pepper powder and prepare your sauce.
• Cook the remaining half of the stuffed rice, half of which you have stuffed inside the ribs, with the addition of approximately 1.5 cups of hot water until the water is absorbed.
• After 2.5 hours, remove the stuffed ribs from the oven and open the aluminum foil. Apply the sauce you prepared well on the ribs, put the stuffed ribs back in the oven, uncovered, and bake for about 15-20 more minutes.
• When the top of the stuffed ribs is browned and the skin is crispy, it means your stuffed ribs are cooked. Remove from the oven and place on a serving tray.
• Decorate the empty parts of the tray by adding the rice you cooked. Serve hot.