What to do with leftover ribs from a BBQ? I got you covered. After grilling a huge rack of pork ribs the other evening, we had plenty of leftovers. What’s great about this is the hard work is already done, just make the grits and top them to make this BBQ Pork with Cheesy Grits in minutes.
This is definitely a Southern inspired meal. Rain or not here, I was planning on, and did indeed BBQ these awesome pork ribs this past weekend. There were too many for us to devour in one sitting, so the leftover pork ribs gave the assist for this meal. Now mind you, you could just as easily use pulled pork or beef for this recipe, I used what leftovers I had on hand.
Now I don’t mind pulling a leftover rib from the fridge to snack on like the next guy, but I felt these needed a little more TLC. So I shredded the meat from the bones and simmering it in BBQ sauce. It’s all what was needed. Easy peasy.
I also wrestled with calling this a BBQ Pork Ragù, but by definition it really isn’t. A ragù is a meat sauce served over pasta, so that was out.
While some ragù are found using minced, ground beef and or pork in the Northern areas of Italy, some like in the Southern areas use braised, larger portions of beef or pork, though these are always served with or over pasta.
There was my dilemma, since this is served over one of my all time comfort foods, cheesy grits or polenta. When it comes to the grits, the cut of the corn grain is basically what distinguishes it and a finer ground is polenta. When the corn is ground, the coarser pieces become known as grits, while the finer granules are used for polenta. When you get to finer ground corn, then it becomes cornmeal. Ground even finer it is then considered corn flour. But enough about that…
I love grits for breakfast, like my Cheese Grits and Ham, but dinner works, too! Take my Cajun Shrimp and Grits, that’s a killer, and quick, mid-week dinner as well. But today it’s all about using leftovers. Leftover pork ribs. I posted before on putting leftover ribs to good use in my Barley Stir Fry with Baby Back Pork Ribs. While that is an Asian influenced meal, this one is pure Southern.
Needless to say I love it all and I’m thinking the tart and spicy BBQ sauce, whichever you prefer, works so good with the creamy, cheesy grits. My favorite is Loveless Cafe’s BBQ sauce. It’s tart and spicy and sweet all at the same time. I am not paid by them, just love their product. It’s my go to BBQ sauce, so if you are in Nashville, Tennessee drop by their place, pick it up or try ordering it online. You won’t be disappointed!
This is a great way to use up any leftover braised or grill meats like the superb rack of pork ribs I dry rubbed over the weekend. Enjoy!
- 3 cups of water
- 1 cup stone ground yellow grits
- 1 tsp of kosher salt
- ¼ tsp cayenne pepper
- 2 tbsp butter
- 1 cup shredded sharp cheddar cheese
- fresh cracked black pepper
- 2 cups rib meat from leftover pork ribs
- ¾ cup BBQ sauce
- In a large pot bring the water to a boil. Next add the salt, cayenne pepper and butter.
- Gradually add the grits to the boiling water using a whisk to prevent any lumps.
- Lower the heat to simmer and cook for 20 minutes.
- While grits are simmering, pick meat from pork ribs and chop. Place in a small saucepan with BBQ sauce and cook on low for 10 minutes.
- Gradually whisk the cheese a little at a time into the grits until completely incorporated. Cook another 5 minutes.
- Plate with divided grits, topped with BBQ pork rib meat. Garnish with fresh cracked black pepper and chopped parsley (optional).