Depends on how you seasoned them. If they are really sauced, you have to think of how the sauce plays into other foods. I have gotten pretty creative with leftover ribs in the past.
I use them like any other smoked pork item...so you can add them to greens that you cook down for flavor, a pot of white beans with a can of diced tomatoes to make rib and bean soup (rather than ham).
What I would suggest is...Cut the meat off of the bones, chop, sauce. I used to work in a rib restaurant back in college and one of our best selling items were beef and pork rib sandwiches. You could add the meat to a roll or make a nice crunchy vinegar slaw to go on there.
Oh, if you have a crockpot (or any pot) reserve the bones...throw them in the crockpot with water, onion, carrots, garlic, dash of Worcester sauce, salt/pepper and cook down on low over night. No need to wash or clean extra sauce off of there.
You will awaken to house that smells amazing and have a pork stock that has just enough character to be base for a great soup or pot of beans as a side later in the week.
Let the stock cool....strain. Can be used right away or frozen in a gallon freezer bag.
Sent from my iPhone using
Weber Kettle Club mobile app
Topic: Leftover Ribs? (Read 938 times)
