Ever had leftover ribs that are just too good to eat, but you’ve already had your fill? No need to toss them when you can use them in a day or two and this meal does just that.
A few days ago I made these Pineapple Five Spiced Pork Ribs and I couldn’t believe that we didn’t eat them all. I also put together a fairly large salad and ate that first to get my greens in before stuffing my face with ribs.
Good thing for us, because I ended up cutting the succulent rib meat off the remaining 8 ribs for this Barley Stir Fry with Baby Back Pork Ribs and Steamed Vegetables.
Stir frys are always a great way to keep the vegetables fresh and when tossed with some meat, as here with pork, makes a complete meal. Instead of the usual jasmine rice, I opted for some steamed barley I also had on hand from another meal. This worked, it really did. The nutty, chewiness from the barley, hoisin sauce drizzle on top all blended so well with the carrot, broccoli, cauliflower and green onions that were mixed with the diced pork rib meat I cooked with fresh Serrano pepper and garlic.
So remember the next time you make ribs to save some of them for a quick and easy meal the next night. Feel free to use any other grilled meat here if you don’t have any leftover ribs, I just love the charred, smoky taste grilling adds to this dish.
Steam the barley per package directions. Set aside.
Cut the meat off the bones from the 8 Pineapple Five Spiced Pork Ribs. It came to about a cup and a half, or roughly 12 ounces. I made sure to cut this into little strips. In a bowl mix the rib meat, Chinese Five Spice, soy sauce and white pepper. Set aside.
Cut the florets from the broccoli and cauliflower stems. Slice the carrot and zucchini on a mandolin or thin with knife. You want all the vegetables and meat basically the same size for even, quick cooking. Set aside. Slice the green onion and set aside.
In a hot wok or skillet add the vegetable oil, rib meat and Serrano chile. Toss to coat and cook for 2 minutes, add the garlic, toss and cook for another 2 minutes until fragrant and starting to soften.
Add the broccoli, cauliflower and carrot and cook for 2 minutes. Add the zucchini and chicken stock and cook for 2 more minutes, or until stock has steamed the vegetables slightly and evaporated.
Add the steamed barley, toss to incorporate and season to taste with salt if needed.
Pour onto serving plate and drizzle with hoisin sauce and top with sliced green onions and sesame seeds.
- 1 cup steamed barley
- 12 oz cooked BBQ Rib meat, sliced
- 1 tsp Chinese Five Spice powder
- 2 tbsp soy sauce
- 1 tsp ground white pepper
- 1 tbsp vegetable oil
- 1 Serrano chile pepper, diced
- 2 garlic cloves, diced
- 1 zucchini, sliced
- 1 broccoli head, cut into florets
- 1 cauliflower head, cut into florets
- 1 carrot, sliced thin
- ¼ cup chicken stock or water
- 2 green onions, sliced thin
- 2 tbsp hoisin sauce
- sesame seeds for garnish
- Steam the barley per package directions. Set aside
- Pull or slice the meat from pork ribs, Cut into small pieces. In a bowl mix the rib meat, Chinese Five Spice, soy sauce and white pepper. Set aside.
- Cut the florets from the broccoli and cauliflower stems. Slice the carrot and zucchini on a mandolin or thin with knife. You want all the vegetables and meat basically the same size for even, quick cooking. Set aside. Slice the green onion and set aside.
- In a hot wok or skillet add the vegetable oil, rib meat and Serrano chile. Toss to coat and cook for 2 minutes, add the garlic, toss and cook for another 2 minutes.
- Add the broccoli, cauliflower and carrot and cook for 2 minutes. Add the zucchini and chicken stock and cook for 2 more minutes, or until stock has steamed the vegetables slightly and evaporated. Add the steamed barley, toss to incorporate and season to taste with salt if needed.
- Pour onto serving plate and drizzle with hoisin sauce and top with sliced green onions and sesame seeds.
Excellent recipe! I made this last year because I had an incredible amount of smoked pork ribs leftover ….. now again have alot of smoked pork ribs left over again & will be making this again ???? Thank you!
I love to read comments like this! Thanks so much for letting me know Erika… now I’m thinking of ribs, too. 🙂
Hey Kevin! The barley was wonderful in my stir fry! I may never use brown rice again. Thanks!
Awesome to hear! I also use farro or wheat berry, too. Try them out. 🙂
Oh man dude… I wish I had this waiting for me for dinner tonight! It sounds pretty epic! #wolfpackeats
Thanks Chris – ‘Twas tasty!
I love me a good stir-fry but I never thought of making one using baby back ribs. Genius idea my friend!
#WolkpackSmarts
Thanks Mike, those ribs were begging to be used!
Left overs are so great for stir fry, but what really caught my attention was the barley! Great idea!
Thanks Kecia!
Hey Kevin! You must have read my mind, sort of! I’m making a stir fry tonight with a leftover grilled ribeye steak and fresh purple asparagus from the garden, along with onion, mushrooms and red pepper. I was going to use brown rice, but now I’m going to use barley! Thanks!
Your own grown asparagus, wow, I’m jealous! The barley added a lovely nuttiness to it all, hope you enjoy it Dorothy.
You shouldn’t be! We have to plow, plant, weed, protect and pick or dig our produce. You are fortunate to be where you can get wonderful produce all the time!
Wow, what a medley of flavors. This looks like a super satisfying one-dish meal!
Indeed Marissa!
I love stir fries!! I agree that leftover meat is perfect for a stir fry, but using pork ribs is a fantastic idea!!! I would’ve just re-heated it the next day, and missed out on something as delicious as this 🙂 Those colours are gorgeous! I love that you added Barley too! I haven’t eaten barley in years and I can imagine how beautiful it would taste!
Give it a try next time ribs are on the menu at your house Dini, or at least the next day!
Stir fries are the best for dealing with leftovers! We occasionally have leftovers when we make ribs, but I’ve never thought about putting them into a stir fry. Love the idea! Plus, barley in a stir fry sounds amazing. I need to try this ASAP! #WolfpackLeftoverCreations
I just couldn’t let the leftover ribs go to waste and I figured by pulling the meat off the ribs and spicing it up a notch it would easily work in a stirfry. Worked beautifully and the barley was on hand so in the pan it went for an amazing all in one meal. 🙂