Creating a batch of ribs is a large endeavor. At the end of a barbecue, there may be several left that you simply have no idea what to do with but cannot see go to waste.
Fear not, there are many recipes you can try to breathe new life into leftover ribs.
Here we will detail 20 of the best leftover ribs recipes along with a bonus section for soups.
For an almost ready made taco filling, try some leftover barbecue pork rib meat though you will need a few bowls.
Heat up the rib meat, chop it up and toss with green cabbage, red cabbage, and cilantro.
Pour over a dressing of whisked together apple cider vinegar, lime juice, honey, seasoning then in a separate bowl whisk together mustard and mayonnaise.
In another bowl, stir together red onion, black beans, and corn kernels, then heat up tortillas and portion up with pork mix, cabbage slaw, black bean relish, then drizzle on mustard to serve with lime wedges.
Just some leftover pork ribs can make a great sandwich so melt some butter and sauté onion slices.
Lay the bun halves on a baking tray and layer up with cheese, pork, and onions though you can throw on some barbecue sauce too. Bake at 375°F (191°C) for ten minutes until the cheese has melted and the bun is crisp.
Thin slices of prime rib work incredibly well in plenty of sandwiches so begin another by caramelizing onions in butter for your first layer.
Combine mayonnaise and horseradish then mash in roasted garlic for a paste.
For the salad, dress arugula greens with balsamic vinegar and olive oil then season and add the rib slices to eat in a baguette.
If we’re talking sandwiches then try this Prime Rib Philly Cheesesteak. Sauté onion and bell pepper slices with garlic then set aside.
Heat through the prime rib slices then combine with the onion and pepper mix with some seasoning.
Portion up, top with provolone and white cheese slices to melt then transfer to toasted sandwich rolls and top with horseradish sauce.
Another versatile leftover recipe is grits so cook up a batch with some leftover BBQ pork. Add salt, cayenne pepper, and butter to a pot of boiling water then add the yellow grits with a whisk.
Simmer for 20 minutes and cook through the BBQ pork with barbecue sauce in a separate pan. Whisk in cheese into the grits then plate up and top with the pork and garnish with parsley.
The morning after a barbecue may be the ideal time to use some leftover ribs in Breakfast Hash.
Crisp up some bacon and set aside then sauté onion slices and green onions in the bacon fat then add the rib meat.
Once hot, add cubed potatoes then cover and simmer before crumbling in the bacon. Drain the excess grease then crack eggs into wells in the potatoes to cook then throw on shredded cheese to melt.
Improve on a regular quesadilla by using up some leftover smoked ribs. Heat up some refried beans then stir in cumin and hot sauce.
In another pan, sauté onions and jalapeño peppers then add the rib meat and remove from the heat.
Heat up a tortilla then add a layer of beans, rib meat, and peppers, then shredded cheese to brown up the quesadilla in a pan until crispy.
Just like tacos and quesadillas, tostadas are great for prime rib leftovers.
Heat up some refried beans and then layer up on a tortilla with shredded lettuce, prime rib slices, pico de gallo, queso fresco, cheese, and sour cream. Garnish with lime wedges and serve immediately.
For a rich, hearty pasta dish, throw in some leftover prime rib meat.
Cook the pasta and set aside then render the prime rib fat and add any jus with beef broth for around one and a half cups of liquid.
Sauté sliced baby portabella mushrooms with garlic in the sauce then add the meat to warm through and serve over the pasta with pepper and parsley.
10. Prime Rib Stew
Instead of cooking raw meat for a stew, just use some leftover prime rib meat. Pour in the water with the rib meat and jus then add bouillon cubes and thyme with carrots, potatoes, and onions.
Season, cover, and simmer for eight to ten hours then remove any bones and herbs and add a flour slurry to thicken. Serve warm with steamed rice.
11. Prime Rib Chili
Instead of ground beef, try some Prime Rib in your next chili. Sauté chopped onion with garlic and jalapeño peppers then add diced tomatoes, tomato paste, and tomato sauce with beef broth.
Add in chili seasoning, kidney beans, and black beans, then bring to a boil, stir, and reduce. Simmer and add the prime rib meat then cook until warmed through.
Stroganoff is typically served with beef but use some prime rib instead. In a Dutch oven, sweat minced shallot and garlic then add butter to melt then combine with flour.
Add tarragon, ground sage, salt, pepper, and mushrooms to combine then pour in beef broth, Dijon mustard, and Worcestershire sauce.
Simmer to thicken then add the prime rib meat to cook through, remove from the heat, and add sour cream to serve over rice, potatoes, or cooked pasta.
If you just want to use Prime Rib as the main dish again then treat it well with some leftover mashed potatoes.
In a large skillet, melt the butter then add water and garlic with mushrooms, cover, and cook until tender. Add the prime rib and mashed potatoes then cook until heated through and season.
Of course, all sorts of leftovers can go in a pie such as prime rib beef in this Irish Pie.
Boil carrots and potatoes until tender then sweat small onions in a skillet, sprinkle with sugar then add white wine to absorb and remove from the heat.
In a separate pan, make a roux then add beef broth, and, while whisking, add heavy cream then add the vegetables, beef, peas, cayenne pepper, allspice, and seasoning.
Spoon into a pie dish, cover with a pie crust, brush on egg wash then bake at 450°F (232°C) for ten minutes then reduce to 375°F (191°C) and bake for a further 20 minutes.
Add some prime rib to a casserole and you can create a full meal.
Cook pasta to al dente then strain and brown bacon to crumble in and mix with butter, breadcrumbs, and chopped parsley.
Sauté garlic and carrots, stir in the bacon fat, flour, and whisk in heavy cream and thyme. Stir until reduced by a third then add cheddar and Monterey Jack cheese until melted and season.
Stir in the prime rib meat with the pasta and transfer to a casserole dish. Sprinkle with the breadcrumbs and bake for 25 minutes at 350°F (177°C) until bubbly.
Another sandwich you can try is this Prime Rib French Dip Sandwich. Sauté celery, carrots, and leeks then add beef broth, peppercorns, salt, and chili pepper flakes to simmer.
Strain to create an Au Jus then discard the solids.
Slice the rolls and add provolone to melt then layer up with prime rib slices, diced hot peppers, and horseradish mayonnaise with lettuce then close and enjoy dipping in the Au Jus.
Forget leftover steak, try some leftover prime rib in this Phyllo Pot Pie. Sweat carrots, celery, and onion then add potatoes, and red wine to reduce by half.
Add a bay leaf with beef broth then gradually add flour with Dijon mustard, Worcestershire sauce, prime rib meat, peas, corn, and seasoning.
Layer up the phyllo sheets, coat in butter then add the rib meat mixture and remove the bay leaf, cover with the rest of the sheets then bake at 350°F (177ºC) for 35 to 40 minutes.
Fried rice is a great way to use up some meat leftovers, as it proves with leftover pork ribs.
Soften up some garlic, carrot, broccoli, and sesame oil in a large skillet then stir in peas, red pepper flakes, and ground ginger then stir in rice and cook through while stirring occasionally.
Stir in the pork rib meat and soy sauce then pour in beaten eggs to scramble. Add green onions then add Sriracha sauce or chili garlic sauce to taste.
19. Prime Rib Pho
With those prime ribs and bones, you can create a delicious Vietnamese noodle soup (see also ‘25 Delicious Vietnamese Desserts‘). In a stock pot, cover the rib bones with celery, onion, and carrot with water then bring to a boil and simmer.
Remove the ribs with their meat and let cool while the stock simmers then debone and shred the meat off to leave in the refrigerator.
Return the bones to the pot and simmer for a few hours then strain into a Dutch oven.
Add chicken broth, fish sauce, and cinnamon then reduce and season. Skim off any fat, strain and refrigerate overnight then remove any chilled fat.
Soak the noodles until soft, then boil them, drain, and blanch the mung beans.
Portion up the noodles, beans, and meat then ladle on the broth and garnish with cilantro, basil, scallions, and chili sauce.
You can cook the pork ribs from scratch or just use leftovers with soy sauce, dark soy sauce, and sugar to coat.
Place the mix in a ceramic pot and add ginger slices, green onions, cinnamon, star anise, cooking wine, and water then bring to a boil.
Cook until reduced to two-thirds then add rice cakes, reduce to a low heat, cover and cook until the sauce is thick.
Leftover meat can be a great addition to soup and help with the next day’s lunch. Whether Prime Rib And Barley Soup or just Prime Rib Soup, you can also create Baby Back Rib Soup.
As summer blends into fall, you might want to try this nourishing Prime Rib And Barley Soup. In a large soup pot, sweat carrot, celery, mushroom, garlic, and leek with Kosher salt.
Stir in tomato paste then pour in red wine to reduce by half. Add tied-up thyme and rosemary sprigs with beef broth, and water to bring to a gentle boil.
Turn down the heat and add barley then simmer before adding the prime rib and cooking on a low heat. Remove the herb sprigs, season, and serve warm.
As the key component in a soup, leftover Baby Back Ribs can really stand out. Sweat onion, garlic, and butternut squash ribbons in a Dutch oven then add a bay leaf and thyme.
Next, add paprika, cumin, cayenne pepper, rib meat, chicken broth, and corn kernels. Bring to a boil then simmer until the ribbons are cooked through then season and serve.
Not only is this Prime Rib Soup tasty but it can also be gluten-free.
Combine water with beef broth, beef bouillon, thyme, garlic, red wine, barley (optional if you want to go gluten-free), rib meat, and a bay leaf.
Bring to a boil then cover and simmer for two hours, leave to cool then remove the bones to leave the meat then refrigerate overnight.
Skim off the solidified fat, sweat onion, carrots, and celery then add more broth to the soup and bring to a boil. Add the vegetables, season, and simmer for 35 minutes then add pappardelle and cook until done.
Frequently Asked Questions
How long should you keep leftover ribs for?
Once a batch of ribs has been cooked and left to cool, they should be stored properly in a sealable bag or container then left in the refrigerator.
That should give them around three to four days of a shelf life until they can be consumed. The ribs can also be frozen to last even longer.
How do you reheat leftover ribs?
The best way to reheat leftover ribs is to place them in a pan, cover with aluminum foil then bake at 250°F (121°C).
Once the internal temperature hits 130 to 140°F (54 to 60°C) then they are ready to eat.
There can be such a thing as too many ribs yet they should not go to last. Make sure you package them properly and use them up within a couple of days.
Transform them back into a main dish such as a pie or stew, use them as a filling for tacos or quesadillas but you can also incorporate the meat into a soup or pho.