Barley Stir Fry with Baby Back Pork Ribs

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 Barley Stir Fry with Baby Back Pork Ribs 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.

Barley Stir Fry with Baby Back Pork Ribs and Steamed Vegetables

This Barley Stir Fry with Baby Back Pork Ribs is a quick and savory dinner made with leftover BBQ rib meat, hoisin, vegetables and steamed barley.

5 from 2 votes

Print Pin Rate

Course: Dinner

Cuisine: American, Chinese, Western

Keyword: baby back ribs, barley stir fry, pork rib recipe

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Servings: 4 servings

Calories: 457kcal

Author: Kevin Is Cooking

Ingredients

• 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
• 1/4 cup chicken stock or water
• 2 green onions sliced thin
• 2 tbsp hoisin sauce
• sesame seeds for garnish

Instructions

• 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.

Nutrition

Calories: 457kcal | Carbohydrates: 54g | Protein: 28g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 63mg | Sodium: 529mg | Potassium: 1270mg | Fiber: 14g | Sugar: 7g | Vitamin A: 3665IU | Vitamin C: 160.6mg | Calcium: 140mg | Iron: 4.6mg

Have you made this recipe? Let me know on InstagramTag @KevinIsCooking and hashtag me #keviniscooking!