Smothered Turkey Ribs
Delight in tender, flavorful Smothered Turkey Ribs, slow-cooked in a rich, savory gravy for the ultimate Southern comfort food experience.
Ingredients
For the Turkey Ribs
- 2 pounds turkey ribs
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Cajun seasoning or Creole seasoning for extra depth
- ½ teaspoon black pepper
- ½ teaspoon salt adjust to taste
- ½ teaspoon cayenne pepper optional, for a bit of heat
- 2 tablespoons Worcestershire sauce
- 2 tablespoons olive oil for searing
For the Gravy
- 2 tablespoons butter
- 1 medium yellow onion thinly sliced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour for thickening
- 2 cups chicken broth or turkey broth for extra richness
- 1 teaspoon soy sauce for umami depth
- 1 teaspoon brown sugar to balance flavors
- ½ teaspoon dried thyme
- 1 bay leaf
- ½ teaspoon red pepper flakes optional
For Garnish & Serving
- Fresh parsley or green onions chopped
- Mashed potatoes rice, or cornbread for serving
Ingredient Notes & Substitutions
- Turkey Ribs Alternative: If turkey ribs are unavailable bone-in turkey thighs make a great substitute, offering a similar texture.
- Spice Level: Adjust the Cajun seasoning and cayenne pepper to suit your taste.
- Gluten-Free Option: Swap all-purpose flour with cornstarch slurry to thicken the gravy.
- Extra Depth of Flavor: A splash of apple cider vinegar or a dash of hot sauce can enhance the gravy’s richness.
Instructions
Prep and Season the Turkey Ribs
- Before anything else, pat the turkey ribs dry with a paper towel. This removes excess moisture, helping the seasoning stick better.
- In a small bowl, combine:
- Smoked paprika
- Garlic powder
- Onion powder
- Cajun seasoning
- Salt and black pepper
- Cayenne pepper (optional for heat)
- Rub this seasoning blend generously over the ribs, making sure each piece is evenly coated. Let them sit for 15–20 minutes at room temperature to allow the flavors to penetrate.
Sear the Ribs for Maximum Flavor
- Heat olive oil in a large cast-iron skillet or Dutch oven over medium-high heat. Once hot, add the turkey ribs in a single layer, making sure not to overcrowd the pan.
- Sear each side for about 3–4 minutes, or until golden brown.
- This step locks in moisture and builds a deep, rich flavor base for the gravy.
- Once seared, remove the ribs from the pan and set them aside.
Build the Onion Gravy
- In the same skillet, reduce the heat to medium and melt butter. Add sliced onions and a pinch of salt, stirring occasionally.
- Cook for 5–7 minutes until the onions become soft and caramelized.
- Add minced garlic and sauté for another 30 seconds, just until fragrant.
- Next, sprinkle in all-purpose flour and stir continuously for 1–2 minutes to create a light roux. This will help thicken the gravy later.
- Slowly pour in chicken broth, stirring constantly to prevent lumps. Add:
- Worcestershire sauce
- Soy sauce
- Brown sugar (for a touch of sweetness)
- Dried thyme and a bay leaf
- Red pepper flakes (optional for extra heat)
- Let the mixture simmer gently for a few minutes to blend the flavors.
Slow Cook for Tender Perfection
- Return the seared turkey ribs to the skillet, nestling them into the gravy. Reduce the heat to low, cover, and let them simmer for 1.5 to 2 hours.
- Flip the ribs halfway through to ensure even cooking.
- If the gravy thickens too much, stir in a splash of broth or water to loosen it.
- The ribs are done when they are fork-tender and infused with rich, smoky flavors.
Final Touches & Serving
- Once the ribs are fully cooked, remove the bay leaf and discard it. Taste the gravy and adjust the seasoning if needed.
- For the best experience, serve these smothered turkey ribs over:
- Mashed potatoes
- Steamed rice
- Cornbread
- Creamy grits
Notes
Nutrition Information (Per Serving)
- Calories: 450
- Total Fat: 18g
- Saturated Fat: 5g
- Cholesterol: 110mg
- Protein: 42g
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 5g
- Sodium: 750mg