11 Leftover Ribs Recipes: Creative Recipes to Use Up Leftovers

Leftover ribs can be transformed into a variety of delicious dishes that breathe new life into your meal prep.

From hearty soups and sandwiches to flavorful tacos and casseroles, these creative recipes ensure no rib goes to waste.

Whether you’re craving comfort food or something quick and easy, this collection has something for everyone.

11 Leftover Ribs Recipes

Recipe 1: Smoky Rib Quesadillas

Description

Turn leftover ribs into gooey, cheesy quesadillas packed with smoky flavor. The tender meat pairs perfectly with melted cheese, creating a satisfying snack or lunch option.

Ingredients

• 2 cups shredded leftover ribs (meat removed from bones)
• 4 large flour tortillas
• 1 cup shredded Monterey Jack or cheddar cheese
• 1/2 cup diced onions (optional)
• 1/4 cup chopped fresh cilantro (optional)
• 1 tablespoon olive oil or butter
• Salsa or sour cream, for serving

Instructions

1. Prepare the Ribs: Remove the meat from the rib bones and shred it using two forks. Set aside.
2. Assemble the Quesadillas: Lay one tortilla flat on a clean surface. Sprinkle half of it evenly with shredded cheese, followed by a layer of shredded rib meat. Add diced onions if desired. Top with more cheese to help bind the filling together. Fold the tortilla in half. Repeat with remaining ingredients.
3. Cook the Quesadillas: Heat a skillet over medium heat and add a small amount of olive oil or butter. Place one folded quesadilla in the skillet and cook for 2–3 minutes per side, or until golden brown and crispy. Press down gently with a spatula to ensure even cooking. Repeat with the remaining quesadillas.
4. Serve: Cut each quesadilla into wedges and garnish with fresh cilantro. Serve hot with salsa or sour cream on the side.

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Recipe 2: Rib-Stuffed Sweet Potatoes

Description

These stuffed sweet potatoes combine the sweetness of roasted spuds with savory pulled rib meat and tangy toppings for a balanced and nutritious dish.

Ingredients

• 2 medium sweet potatoes
• 1 1/2 cups shredded leftover ribs
• 1/4 cup barbecue sauce (adjust to taste)
• 1/4 cup plain Greek yogurt or sour cream
• 2 tablespoons chopped green onions
• Salt and pepper, to taste
• Optional toppings: crumbled bacon, shredded cheese, or fresh parsley

Instructions

1. Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean and pierce them several times with a fork. Place them on a baking sheet lined with parchment paper and bake for 45–60 minutes, or until soft when pierced with a knife.
2. Prepare the Filling: While the potatoes are roasting, mix the shredded rib meat with barbecue sauce in a bowl. Adjust the amount of sauce based on your preference for moisture and flavor intensity. Season lightly with salt and pepper.
3. Assemble the Dish: Once the sweet potatoes are done, slice them open lengthwise and fluff the insides with a fork. Spoon the rib mixture generously into the center of each potato.
4. Add Toppings: Drizzle Greek yogurt or sour cream over the top, then sprinkle with chopped green onions. Add any additional toppings like crumbled bacon or shredded cheese if desired. Serve warm.

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Recipe 3: Rib & Bean Chili

Description

This hearty chili uses leftover ribs as the star ingredient, blending rich flavors with beans and spices for a comforting bowl of goodness.

Ingredients

• 2 cups shredded leftover ribs
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened. Stir in the garlic and bell pepper, cooking for another 2 minutes.
2. Combine Ingredients: Add the shredded rib meat, kidney beans, black beans, diced tomatoes, and tomato paste to the pot. Stir well to combine.
3. Season the Chili: Sprinkle in the smoked paprika, cumin, chili powder, salt, and pepper. Mix thoroughly and let the chili simmer on low heat for 20–25 minutes, allowing the flavors to meld.
4. Garnish and Serve: Ladle the chili into bowls and garnish with fresh cilantro. Serve with crusty bread or cornbread for an extra touch.

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Recipe 4: BBQ Rib Pizza

Description

Why order pizza when you can make a gourmet version at home? This BBQ rib pizza combines smoky flavors with gooey cheese and a crispy crust.

Ingredients

• 1 pre-made pizza dough or homemade dough
• 1/2 cup barbecue sauce
• 2 cups shredded leftover ribs
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup red onion slices
• 1/4 cup fresh arugula (optional)
• Cornmeal, for dusting

Instructions

1. Preheat Oven: Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.
2. Shape the Dough: Dust a pizza peel or baking sheet with cornmeal. Stretch the pizza dough into a circle or rectangle shape and transfer it onto the prepared surface.
3. Add Toppings: Spread barbecue sauce evenly over the dough, leaving a slight border around the edges. Top with shredded rib meat, followed by mozzarella cheese. Arrange red onion slices on top.
4. Bake the Pizza: Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 10–12 minutes, or until the crust is golden and the cheese is bubbly.
5. Finish and Serve: Remove the pizza from the oven and top with fresh arugula if desired. Slice and enjoy!

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Recipe 5: Rib Fried Rice

Description

This Asian-inspired fried rice dish is a quick and flavorful way to use up leftover ribs. Packed with vegetables, eggs, and savory rib meat, it’s a complete meal in one pan.

Ingredients

• 2 cups cooked white or brown rice (preferably day-old)
• 1 1/2 cups shredded leftover ribs
• 2 tablespoons vegetable oil
• 2 large eggs, lightly beaten
• 1 small onion, finely chopped
• 1 cup frozen peas and carrots mix
• 3 green onions, sliced (separate whites and greens)
• 3 tablespoons soy sauce
• 1 teaspoon sesame oil (optional)
• Salt and pepper, to taste

Instructions

1. Prepare Ingredients: Remove the rib meat from the bones and shred it. Set aside. If your rice is freshly cooked, spread it out on a plate to cool slightly so it doesn’t clump during cooking.
2. Cook the Eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Pour in the beaten eggs and scramble until fully cooked. Transfer the eggs to a plate and set aside.
3. Sauté Vegetables: In the same skillet, add the remaining 1 tablespoon of oil. Sauté the chopped onion and the white parts of the green onions for 2–3 minutes until softened. Add the frozen peas and carrots and cook for another 3–4 minutes until heated through.
4. Combine Everything: Push the vegetables to one side of the skillet and add the cooked rice to the other side. Stir-fry the rice for 2–3 minutes, breaking up any clumps. Mix the vegetables and rice together, then add the shredded rib meat and scrambled eggs.
5. Season and Serve: Drizzle soy sauce and sesame oil over the mixture, stirring well to combine. Taste and adjust seasoning with salt and pepper if needed. Garnish with the green parts of the green onions before serving.

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Recipe 6: Rib Mac & Cheese

Description

Take classic mac and cheese to the next level by adding tender rib meat. This indulgent dish is creamy, cheesy, and packed with flavor.

Ingredients

• 8 ounces elbow macaroni
• 2 cups shredded leftover ribs
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk (whole or 2%)
• 2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until al dente. Drain and set aside.
2. Make the Sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to create a roux. Gradually whisk in the milk, ensuring no lumps form. Continue whisking until the mixture thickens (about 5 minutes).
3. Add Cheese: Lower the heat and stir in the cheddar and Parmesan cheeses until melted and smooth. Season with garlic powder, smoked paprika, salt, and pepper.
4. Combine Ingredients: In a large bowl, mix the cooked macaroni, shredded rib meat, and cheese sauce until everything is well coated.
5. Serve: Transfer to a serving dish, garnish with fresh parsley, and serve warm. For an extra touch, you can top with breadcrumbs and broil for 2–3 minutes for a crispy topping.

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Recipe 7: Rib Tacos

Description

Transform leftover ribs into mouthwatering tacos filled with bold flavors. Top them with fresh salsa, avocado, and lime for a vibrant twist.

Ingredients

• 2 cups shredded leftover ribs
• 8 small corn or flour tortillas
• 1/2 cup pico de gallo or salsa
• 1 ripe avocado, sliced
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges
• Optional toppings: shredded cabbage, sour cream, or hot sauce

Instructions

1. Warm the Tortillas: Heat the tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in foil and warm in the oven at 350°F (175°C) for 5–10 minutes.
2. Prepare the Ribs: Shred the rib meat and toss it with a little extra barbecue sauce or taco seasoning if desired. Warm the meat in a skillet over low heat for 2–3 minutes.
3. Assemble the Tacos: Place a spoonful of shredded rib meat onto each tortilla. Top with pico de gallo, avocado slices, and cilantro.
4. Serve: Serve the tacos with lime wedges on the side for squeezing over the top. Add optional toppings like shredded cabbage or sour cream for extra flavor and texture.

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Recipe 8: Rib Shepherd’s Pie

Description

This comforting casserole layers tender rib meat with creamy mashed potatoes for a hearty and satisfying meal.

Ingredients

• 2 cups shredded leftover ribs
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots mix
• 1 cup beef or chicken broth
• 1 tablespoon Worcestershire sauce
• 3 cups mashed potatoes (homemade or store-bought)
• 1/2 cup shredded cheddar cheese (optional)

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C). Grease a baking dish with nonstick spray.
2. Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing for 3–4 minutes until softened. Stir in the frozen peas and carrots and cook for another 2–3 minutes.
3. Prepare the Filling: Add the shredded rib meat, broth, and Worcestershire sauce to the skillet. Simmer for 5 minutes, allowing the flavors to meld. Transfer the mixture to the prepared baking dish and spread it evenly.
4. Top with Mashed Potatoes: Spread the mashed potatoes over the rib mixture, smoothing the surface with a spatula. Sprinkle shredded cheese on top if using.
5. Bake: Place the dish in the oven and bake for 20–25 minutes, or until the edges are bubbly and the top is golden brown. Let it cool for 5 minutes before serving.

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Recipe 9: Rib Hash

Description

This hearty rib hash is a breakfast or brunch favorite, combining tender shredded ribs with crispy potatoes and caramelized onions for a satisfying dish.

Ingredients

• 2 cups shredded leftover ribs
• 2 medium russet potatoes, peeled and diced into small cubes
• 1 tablespoon olive oil or butter
• 1 small onion, thinly sliced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 2–3 eggs (optional, for serving)
• Fresh parsley, chopped, for garnish

Instructions

1. Cook the Potatoes: Heat 1 tablespoon of olive oil or butter in a large skillet over medium heat. Add the diced potatoes and cook for 8–10 minutes, stirring occasionally, until they are golden brown and crispy. Remove the potatoes from the skillet and set aside.
2. Sauté Vegetables: In the same skillet, add a little more oil if needed. Sauté the sliced onion and red bell pepper for 5–6 minutes until softened and lightly caramelized. Stir in the minced garlic and cook for an additional 1 minute.
3. Combine Ingredients: Return the cooked potatoes to the skillet. Add the shredded rib meat, smoked paprika, salt, and pepper. Stir everything together and cook for another 2–3 minutes to heat through.
4. Optional Eggs: If desired, create small wells in the hash and crack eggs into them. Cover the skillet and cook for 3–5 minutes, or until the eggs reach your desired doneness.
5. Serve: Garnish with fresh parsley and serve hot. Pair with toast or biscuits for a complete meal.

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Recipe 10: Rib-Stuffed Peppers

Description

These colorful stuffed peppers are filled with a savory mixture of shredded ribs, rice, and cheese, making them a wholesome and eye-catching dish.

Ingredients

• 4 large bell peppers (any color), tops cut off and seeds removed
• 2 cups shredded leftover ribs
• 1 cup cooked white or brown rice
• 1/2 cup marinara or tomato sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil or parsley
• Salt and pepper, to taste

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the peppers upright.
2. Prepare the Filling: In a mixing bowl, combine the shredded rib meat, cooked rice, marinara sauce, Parmesan cheese, salt, and pepper. Mix well to evenly distribute the ingredients.
3. Stuff the Peppers: Spoon the rib and rice mixture into each bell pepper, filling them almost to the top. Place the stuffed peppers in the prepared baking dish.
4. Add Cheese: Sprinkle shredded mozzarella cheese on top of each pepper. Cover the dish loosely with aluminum foil.
5. Bake: Bake the peppers for 30 minutes, then remove the foil and bake for an additional 10–15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
6. Garnish and Serve: Let the peppers cool slightly before garnishing with fresh basil or parsley. Serve warm as a main dish or side.

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Recipe 11: Rib Soup

Description

This comforting rib soup is packed with vegetables, herbs, and tender rib meat, creating a nourishing meal perfect for chilly days.

Ingredients

• 2 cups shredded leftover ribs
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 6 cups chicken or beef broth
• 1 can (15 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1 cup chopped kale or spinach
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, sautéing for 5–6 minutes until softened. Stir in the garlic and cook for 1 minute.
2. Add Liquids and Seasonings: Pour in the broth, diced tomatoes (with their juices), thyme, rosemary, and bay leaves. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes.
3. Incorporate Ribs and Greens: Add the shredded rib meat and chopped kale or spinach to the pot. Simmer for another 5–10 minutes until the greens are wilted and the flavors have melded.
4. Season and Serve: Remove the bay leaves and season the soup with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley before serving.

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With these 11 creative recipes, you’ll never run out of ways to enjoy leftover ribs! From comforting casseroles and soups to handheld tacos and quesadillas, these dishes ensure every bite is as delicious as the first.

FAQs

Can I Use Leftover Pork Belly in Place of Ribs?

You can definitely substitute pork belly for ribs, but keep in mind the distinct flavor profile – pork belly’s richer, fattier taste might alter your dish’s overall character, so adjust seasonings and cooking time accordingly.

How Do I Store Leftover Ribs for Future Meals?

When storing leftovers, you’ll want to keep them fresh for future meals. You do this by using airtight containers or vacuum sealing, which prevents air from spoiling your food, so you can enjoy your ribs again without worrying about their safety.

Can I Freeze Cooked Ribs for Later Use?

You can freeze cooked ribs, but guarantee you follow Freezer Safety guidelines to maintain Rib Quality. Cool them to 40°F within two hours, then wrap tightly and label; frozen ribs will remain safe for 3-4 months, perfect for future meals!

What’s the Best Way to Reheat Leftover Ribs?

When reheating, you’ll want to restore that tender, fall-off-the-bone texture. For quick rib reheating, try microwave methods like wrapping in a damp paper towel or using a microwave-safe container with a tablespoon of water to retain moisture.

Are Leftover Ribs Safe to Eat After Three Days?

You’re wondering if those leftover ribs are still good after three days? Generally, cooked meat like ribs can be safely stored in the fridge for 3-4 days, but beware: food poisoning can strike if not handled properly, so it’s vital to check for rib safety.