Mid-week Menu: Creative Uses for Barbecue Pork Ribs

If you read my News & Nibbles post from Monday, you learned that we grilled some delicious racks of baby back ribs, coated with my husband's sweet & spicy rib rub recipe, over the weekend. Here's the rub (pun intended). What do you do with leftover baby back ribs? In usual Costco fashion, we overbought. While ribs are delicious on their own, I decided to use the barbecue pork meat from the ribs and use it in a salad. Sounds strange, I admit. But the result was really delicious and just right for a lighter mid-week dinner on a hot night. Plate it up on a blue plate, and almost all the colors of the rainbow are represented with the vibrant green of the spinach, yellow pineapple, red kidney beans, orange hue of the dressing...you get the picture. Bake up some gluten free, dairy free cornbread muffins using Bob's Red Mill gluten free cornmeal (follow the recipe on back of package) and you are good to go. Not having to spend all night in the kitchen gave us a chance to admire the real rainbow that almost magically appeared in the stormy sky.

Rainbow Pork Salad with Grilled Pineapple

1 rack of barbecue baby back ribs - meat removed and sliced into pieces (you can substitute grilled pork loin or grilled and seasoned pork chops)
1/2 fresh pineapple, cut into chunks
1/2 can of red kidney beans
6 cups baby spinach

Vinagrette Dressing

1/3 cup olive oil
3 tbsp apple cider vinegar
1 1/2 tsp granulated sugar
2 tbsp honey
1 1/2 tsp French's yellow mustard
1 clove garlic, minced
1/2 tsp salt

In a large bowl, add baby spinach, kidney beans, and sliced pork. Toss. Prepare grill and place pineapple chunks on grill unto seared on both sides. Toss into salad. In a separate bowl, whisk all dressing ingredients together until slightly emulsified. Pour dressing over salad and serve with warm cornbread muffins.


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