27 Best Leftover Ribs Recipes to Enjoy The Next Day

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Pork Rib Soup

Hearty Pork Rib Soup with Vegetables and Herbs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT105M · Total: PT125M · Yield: [‘6’, ‘6 servings’]

Learn how to make a hearty pork rib soup with beans, vegetables, and fresh herbs. A comforting European-style soup – rich, filling, and perfect for cold days.

Ingredients

• 1 ¼ cups dried white beans
• 1 lbs pork ribs (Note 1)
• 3.5 oz celeriac (Note 2 )
• 2 large carrots
• 1 large onion
• 1 red bell pepper
• 1-2 teaspoons vegetable stock powder (or a cube to taste, Note 3)
• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• 1-2 tablespoons pickled tarragon and 1-2 tablespoons of its pickling vinegar (or fresh tarragon + 2-3 tablespoons vinegar, to taste)
• OR if not using tarragon
• fresh lovage/celery leaves and fresh parsley + 2-3 tablespoons vinegar (to taste)
• fine sea salt and ground black pepper

Instructions

1. Soak the beans: Rinse the dry white beans and place them in a large bowl. Cover with water and leave to soak overnight.1 ¼ cups dried white beans
2. Cook beans and ribs: Drain the beans and put them in a pot with the smoked ribs, cut into smaller pieces. Cover with about 10 ½ cups/ 2 ½ liters of water and bring to a boil. Reduce the heat and simmer for about 1 hour, or until the beans are nearly tender. Adjust cooking time depending on the size and age of the beans.beans + 1 lbs pork ribs
3. Add vegetables: While the beans cook, chop all the vegetables. Add them to the pot and continue cooking for another 30 minutes, or until the beans and vegetables are soft. Add vegetable stock powder or cubes to taste.3.5 oz celeriac + 2 large carrots + 1 large onion + 1 red bell pepper + 1-2 teaspoons vegetable stock powder
4. Thicken with a roux: Heat oil in a small pot and stir in the flour, cooking for about 1 minute. Add the tomato paste and stir well. Take a ladle of hot soup from the pot, avoiding beans and vegetables, and slowly pour it over the flour mixture while whisking constantly. Once smooth, add one or two more ladles, whisking continuously. When the mixture is pourable, gradually pour it back into the soup, whisking to prevent lumps.2 tablespoons vegetable oil + 2 tablespoons all-purpose flour + 2 tablespoons tomato paste
5. Simmer the soup for another 5 minutes. Chop the herbs you are using and add fresh lovage, celery leaves, or parsley after cooking. For a tangy flavor, stir in 2–3 tablespoons of vinegar.fresh lovage/celery leaves and fresh parsley + 2-3 tablespoons vinegar + fine sea salt and ground black pepper
6. Texture: If you like a creamier consistency, mash a few beans directly in the pot before serving. For a lighter version, add more broth and vegetables.
7. If using pickled tarragon, chop it finely and add 2–3 tablespoons of the pickling vinegar (Note 4). Adjust seasoning with salt and pepper.1-2 tablespoons pickled tarragon and 1-2 tablespoons of its pickling vinegar
8. Serve the pork rib soup hot with bread and raw red onions (Note 5).

2. Breakfast Hash with Leftover Ribs

Breakfast Hash with Leftover Ribs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘2’, ‘2 people’]

Breakfast Hash is incredibly easy to make. This one is made with leftover ribs, bacons, potatoes, over easy eggs and is topped with melted cheddar cheese.

Ingredients

• 2 russet potatoes, 1/2 inch cubes (About 600 grams)
• 4 slices bacon
• 2 tbsp butter
• 1 green onion (chopped)
• 1 half onion, sliced (about 3/4 cup)
• 1 cup chopped ribs (or whatever leftover meat you choose)
• 4-6 oz shredded cheddar cheese
• 4 large eggs

Instructions

1. Preheat oven to 350°F
2. Over medium heat in a 10 inch cast iron skillet, cook bacon until crispy. Remove bacon and set aside. Leave bacon fat in the skillet.
3. Add butter and melt.
4. Saute sliced onions and green onions until soft and fragrant, about 4 minutes.
5. Add chopped rib meat. Stir around until rib meat is hot.
6. Add potatoes, and salt and pepper if desired. Stir potatoes into rib meat and onion mixture until well mixed and coated in the butter and oils. Reduce heat to medium low so the potatoes wont burn, cover, and let simmer for about 10-15 minutes. Stir every couple of minutes to avoid burning/sticking. When the potatoes are close to being done, crumble the bacon you set aside and add it back to the pan.
7. Once potatoes are fork tender, drain excess oil. The amount will vary based on how fatty your bacon and/or rib meat was. I had a lot to drain.
8. Return to the stove. Make 4 little wells in the potatoes. You don’t have to clear it all the way to the pan. Just little pockets in the potatoes.
9. Crack an egg in each well. Plce in over for about 5-7 minutes, or until egg whites are mostly white.
10. Add shredded cheese around the eggs and covering the potatoes. Return to over to melt cheese.
11. Once the cheese is melted and the eggs are done how you like them, remove and serve!

3. Reheat Ribs in Air Fryer

Reheat Ribs in Air Fryer is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 pounds (900 g) fully cooked pork ribs, leftovers
• 1 tablespoon olive oil (optional, to moisten and help rub adhere)
• 2 tablespoons BBQ sauce, plus extra for serving
• 1/2 teaspoon smoked paprika (optional)
• 1/2 teaspoon garlic powder (optional)
• 1/4 teaspoon onion powder (optional)
• 1/4 teaspoon kosher salt (adjust to taste)
• 1/4 teaspoon black pepper (adjust to taste)

Instructions

1. 1. Preheat the air fryer to 350°F (175°C).
2. 2. If the ribs are in a large slab, cut them into 2–3 bone portions so they fit in a single layer in the air fryer basket.
3. 3. Lightly brush the ribs with olive oil and sprinkle with the paprika, garlic powder, onion powder, salt, and pepper to refresh flavor.
4. 4. Place the ribs in a single layer in the air fryer basket, meaty side up. If your model supports it, add a small amount of water (about 1–2 tablespoons) to the tray to create a bit of steam.
5. 5. Air fry for 6–8 minutes to heat through and refresh the texture.
6. 6. Remove the basket, brush the ribs with BBQ sauce on all sides, then return to the air fryer and cook for another 3–6 minutes until the sauce is glossy and the ribs are heated through.
7. 7. If a crisper glaze is desired, increase the temperature to 400°F (200°C) for 1–2 minutes after saucing.
8. 8. Transfer to a plate, let stand 1–2 minutes, then slice and serve with extra BBQ sauce if desired.

4. Leftover Prime Rib Phyllo Pot Pie

Leftover Prime Rib Phyllo Pot Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘8’, ‘8 servings’]

This leftover roast beef pot pie is also great if you are looking for leftover steak recipes.  This makes for a great follow-up family meal, the day after that big prime rib dinner!

Ingredients

• 8-16 oz . leftover beef roast
• 2 tablespoons olive oil
• 1/2 white onion (fine dice)
• 3 inch carrots (sliced 1/3 thick)
• 2 stalks celery (coarse chop)
• 1 cup coarsely chopped roasted potatoes
• 1 cup red wine
• 1 bay leaf
• 2 cups low sodium beef broth
• 1/2 cup milk
• 2 tablespoons flour
• 1 teaspoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 cup frozen peas
• 1 cup frozen sweet corn
• Salt and pepper to taste
• 1 package of phyllo dough (about 20 sheets)
• 1/2 cup butter (melted)

Instructions

1. Preheat oven to 350 degrees F.
2. Using large skillet, heat olive oil over medium high heat.
3. Create mirepoix with onion, carrots, and celery. Saute until onions are soft and translucent.
4. Add potatoes and heat for a couple of minutes while stirring.
5. Add wine, reduce to 1/2 volume. Add bay leaf.
6. Add broth and milk, bring to low boil, reduce heat and simmer for a couple of minutes.
7. Slowly add flour to desired consistency.
8. Add mustard, Worcestershire sauce and leftover beef roast, stir and continue to heat on low simmer.
9. Add peas and corn, salt and pepper to taste.
10. Place 10 phyllo sheets, one at a time, in bottom and sides of a 9 inch pie plate.
11. Use pastry brush to coat each layer with butter. Mold each sheet of phyllo within confines of pie plate.
12. Add beef mixture, using slotted spoon. (Remove bay leaf.) Add about 1/2 cup of sauce/gravy to top of beef mixture and reserve the remaining amount.
13. Top beef mixture with phyllo dough, one sheet at a time and brush each sheet with butter. Again, conform edges to perimeter of pie pan.
14. Place in oven for 35 to 40 minutes, until golden brown.
15. Allow to sit for 5 minutes, cut and plate each serving, spooning reserved gravy over each serving.

5. Creamy Prime Rib Pasta

Creamy Prime Rib Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

Turn your roast beef leftovers into delicious flavorful pasta! This Creamy Prime Rib Pasta is so simple, and comes together in just 20 minutes!

Ingredients

• 8 ounces uncooked pasta
• 1 tablespoon olive oil
• 1 tablespoon butter
• 7 ounces cremini mushrooms (sliced (chestnut mushrooms in the UK))
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 clove garlic (minced)
• ½ cup heavy cream ((double cream in the UK))
• ½ cup grated parmesan cheese
• 1 teaspoon cajun seasoning (or smoked paprika)
• 1 pound cooked prime rib (sliced into bite size pieces)
• 2 tablespoons chopped fresh parsley (chopped)

Instructions

1. In a medium-sized saucepan, boil water and salt it. Add your pasta, and cook according to the package instructions until al dente. When the pasta is cooked, reserve 1 cup of the pasta water and drain the pasta.
2. In a skillet over medium heat, melt the butter, and add olive oil. Add the sliced mushrooms, then season with salt, pepper, and cook until tender (about 3-4 minutes).
3. Add garlic, and cook for 30 seconds or until it’s fragrant. Add the heavy cream, parmesan, and cajun seasoning.
4. Stir and cook until the parmesan melts then loosen the sauce with reserved pasta water and allow to simmer for a minute. Taste the sauce and see if more salt and pepper are needed.
5. Toss the pasta with the sauce until it’s well coated. Add the prime rib to warm it up gently, garnish with freshly chopped parsley and serve.

6. Leftover Prime Rib Fried Rice

Leftover Prime Rib Fried Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Yield: [‘6’]

Leftover Prime Rib Fried Rice is the treat we look forward to all year. But why wait!? This recipe will work with any leftover protein and you’ll find yourself using your extra rice to create this dish year-round.

Ingredients

• 3 tablespoons vegetable oil
• 3 cups cooked cold rice
• 2 eggs
• 1 teaspoon sesame oil
• 2 tablespoons soy
• 1 tablespoon oyster sauce
• 2-3 stalks green onion (chopped)
• 2 cups Prime rib (diced (10oz/280 grams))
• Black pepper (to taste)

Instructions

1. Have all ingredients prepped and measured (mise en place)
2. Heat pan to med high heat and add about 3 tablespoons oil until almost smoking. Add crumbled cold rice and stir until it’s bouncy (very little moisture left)
3. Make a space for the eggs (premixed and whipped) and add then mix quickly to coat the rice.
4. Add sesame oil, soy sauce and oyster sauce and mix well.
5. Add green onions and black pepper to taste and stir well.
6. Add prime rib at the end just to warm.

7. Leftover Prime Rib and Barley Soup

Leftover Prime Rib Barley Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT65M · Yield: [‘8’, ‘8 servings’]

Warm your soul with a bowl of Leftover Prime Rib and Barley Soup! Tender vegetables, barley and prime rib in a rustic and robust red wine beef broth. Simple yet tastes like you spent hours slowly simmering it on the stove.

Ingredients

• 2 tablespoons olive oil
• 8 ounces cremini mushrooms (cleaned and quartered)
• 2 cups carrot (diced (about 2 medium))
• 1 cup celery (sliced )
• 1 yellow onion (diced)
• 1 leek (rinsed and diced)
• 2 cloves garlic (minced)
• kosher salt (to taste)
• 2 tablespoons tomato paste
• 1 cup cabernet sauvignon (see notes)
• 8 cups low-sodium beef broth
• 2 cups water
• 2 sprigs thyme
• 2 sprigs rosemary
• 2 bay leaves
• 3/4 cup quick cooking barley
• 1 pound leftover prime rib (cut into bite-sized pieces)
• freshly ground black pepper (to taste)

Instructions

1. Add olive oil to a large soup pot. Heat over medium and add in the mushroom, carrot, celery, onion, leek and garlic with a couple small pinches of kosher salt. Stir, cover and sauté until tender. Stirring ocassionally, about 10 to 12 minutes.
2. Stir in tomatoe paste and cook 1 minute. Pour in the wine, stir and simmer until reduced by half.
3. Tie up the thyme and rosemary with kitchen string.
4. Next, pour in the broth and 2 cups water. Cover and bring to a gentle boil over medium-high heat.
5. Reduce the heat to medium-low and pour in the quick cooking barley. Stir and simmer for 10 to 12 minutes.
6. Add in the prime rib and heat over low for 20 minutes.
7. Remove the herb bundle and bay leaves. Season with kosher salt (for me it’s 2 teaspoons) and ground black pepper to taste.

8. Prime Rib Stew

Prime Rib Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT6H · Total: PT6H30M · Yield: 6 serving(s)

Make and share this Prime Rib Stew recipe from Food.com.

Ingredients

• 2 -3 rib bones leftover from prime rib roast
• 8 ounces meat, scraps or 8 ounces fat trimmings leftover from prime rib roast
• 2 cups leftover au jus sauce
• 1/2-1 cup leftover wine (red or white)
• 7 -8 cups water
• 2 beef bouillon cubes
• 1 onion
• 4 medium sized potatoes
• 4 carrots
• 3 -6 sprigs thyme
• salt, pepper to taste
• 1 cup water
• 1/2 cup flour

Instructions

1. Save the ribs from a leftover standing rib roast (a.k.a. “prime rib”). Cut between the ribs to separate them into individual pieces of ribs (this makes it easier to fit in the pot, and also helps release more flavor from the ribs since more surface area is exposed to the cooking liquid.).
2. Place the ribs and any leftover meat scraps or fat trimmings into the bottom of a large crockpot/slow cooker. (I usually use Reynold’s slow cooker liners to save time on cleanup – just throw away the mess instead of scrubbing the crock!) Dump in any leftover au jus, plus any leftover wine. (Today I used leftover white wine… but I often will use red wine too. Leftover au jus will add a lot of flavor to the stew – so use it if you have it, but you can leave it out if you don’t have any.).
3. Pour the water into the crockpot, add the bouillon cubes and the thyme. (If you have beef broth – you can substitute with that instead of water and bouillon cubes.).
4. Add the potatoes, carrots, and onions. Sprinkle with a 1/4 teaspoons or so of black pepper and about 1/2 teaspoons salt. Cover, and set to low for 8-10 hours, or high for 6 hours. (If you prefer to do this on the stove top – you can – just simmer the meat/bones with the liquid in a pot over mediun/low for about 1-2 hours, then add the veggies in the last hour of cooking.).
5. Remove the meat trimmings and rib bones from the stew and set aside to cool. Remove any “twigs” from the thyme if you find them.
6. Mix 1/2 Celsius flour + 1 Celsius water with the back of a spoon until smooth to make a slurry. Stir the slurry into the stew, re-cover, and continue cooking on high about 20-30 minutes (this will help thicken the stew).
7. Meanwhile, when the meat and rib bones are cool, separate the meat from the bones/fat. Discard the bones and fat, add the meat back into the pot.
8. Once the stew has thickened, taste and correct the seasonings with additional salt/pepper if needed. Serve with a side of steamed rice or leftover garlic bread/dinner rolls, add a dollop of leftover creamy horseradish (if you like), and enjoy!

9. BBQ Spaghetti

BBQ Spaghetti | Leftover Ribs Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: 4

Never let those tasty smoked rib scraps go to waste – this BBQ spaghetti recipe is perfect for the day after the cookout.

Ingredients

• 1.5 lb of rib meat, off bone and in small chunks
• 1 medium yellow onion
• 3 medium bell peppers (any color/mix)
• 2x 16 oz bottles Competition BBQ Sauce
• 1 clove of garlic
• 1 lb of spaghetti noodles
• Olive oil
• Butter
• (optional) Garlic Parm Wing Dust
• Shredded cheese

Instructions

1. Dice onion and bell peppers into 1/4 inch cubes. Smash and chop garlic.
2. In a skillet warm up some butter and olive oil and let butter melt.
3. Next add your crushed garlic, onion and bell peppers. Cook till soft and onion is translucent.
4. Add diced rib meat and cook till warm throughout.
5. Add your bbq sauce and let simmer on low heat, stirring occasionally.
6. While sauce is coming together, bring water to a boil and cook spaghetti noodles.
7. When pasta is done, strain and save some of the pasta water to add to the sauce.
8. Mix noodles and sauce together and bring off the heat. Hit with some garlic parm wing dust, and serve.

10. Pork Carnitas

Pork Carnitas Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT180M · Total: PT200M · Yield: [‘8’, ‘8 servings’]

This recipe for pork carnitas (Mexican Pulled Pork) is tender meat slow cooked with citrus and spices, then broiled to crispy perfection. It’s a perfect taco filling and tastes even better if it’s made a day in advance. 

Ingredients

• 4 pound boneless pork butt or boneless country ribs (fat trimmed and cut into 2 inch cubes)
• 2 teaspoons canola oil or other vegetable oil
• 1 1/2 teaspoons salt
• 3/4 teaspoon pepper
• 1 teaspoon ground cumin
• 1 onion (peeled and quartered)
• 2 bay leaves
• 1 teaspoon dried oregano
• 2 tablespoons fresh lime juice
• 2 cups chicken stock
• 1 medium orange (quartered and juiced (keep the rinds))

Instructions

1. Adjust oven rack to lower middle position and preheat to 300 degrees. Heat a large pot over medium heat, add oil. Season the meat with salt and pepper and brown it in batches. Transfer the browned meat to a plate.
2. After all the meat is browned, combine the meat with the rest of the ingredients in the pot, including the orange rinds. Bring the mixture to a simmer over medium-high heat, uncovered. Once it simmers, cover pot and transfer it to the oven. Cook until the meat falls apart when prodded with a fork, about 3 hours.
3. Transfer the meat to a 9×13 dish. Degrease the braising liquid by skimming with a large spoon or using a fat separator. Pour the remaining liquid over the meat. Cover the dish with foil and transfer to the fridge; chill overnight.
4. The next day preheat the oven to 350 degrees. Remove the dish from the fridge. Bake, uncovered for 30 minutes or until juices are bubbling. Switch the oven to broil. The meat needs to broil for about 6-8 minutes, until the top is well browned and slightly crisp. Taste and add additional salt and pepper. Serve immediately with your favorite mexican fixings.

11. Leftover Prime Rib Tostadas

Leftover Prime Rib Tostadas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘6’, ‘6 tostadas’]

These super tasty Leftover Prime Rib Tostadas are filled with layers of delicious flavors from tender, perfectly roasted prime rib to refried beans, fresh lettuce, pico de gallo, queso, and crema! My tostadas are served in homemade tostada bowls that can be varied in sizes to serve your prime rib tostadas as either appetizers or part of a family meal!

Ingredients

• 6 corn or flour tortillas ((or 12 street taco sized flour tortillas))
• 1 cup refried beans ((see recipe))
• 2 cups prime rib roast ((or leftover steak – sliced into bite size pieces))
• 3 cups romaine lettuce ((shredded))
• 1 cup pico de gallo ((see recipe))
• 1/2 cup queso fresco ((or shredded cheese))
• 1/2 cup Mexican crema ((or sour cream))

Instructions Make Homemade Tostada Bowls

1. Using either corn tortillas (more commonly used for tostadas) or small flour tortillas, make the tostada shells. These can be baked in the oven until crisped. Preheat your oven to 375 degrees F (190 degrees C) and use one of the options below if making your own tostada bowls:A) Use muffin pans and fit the street taco size tortillas into the muffin cavities (you don’t need to use cooking spray for this method). Fold the tortillas to fit nicely down into each muffin indent.B) Use ramekins that have been greased or sprayed with non-stick cooking spray. Fit the tortillas into each ramekin, folding as needed to make a bowl shape.C) Use oven-safe bowls turned upside down. lightly grease or spray the bottom of each bowl (where the tortillas will sit) with non-stick cooking spray. Fit the tortillas over the rounded bowl.D) Use tortilla shell molds and fit your tortillas to the mold shape. Do not grease or coat with non-stick cooking spray.Bake the tortillas for 12-15 minutes, or until golden brown and crispy. Remove from the oven and allow the baked tostada bowls to cool for 5 minutes in whichever baking dish you used. *This will help them to hold their shape.Allow the tostada bowls to cool completely before filling.

Assemble the Prime Rib Tostadas

1. Reduce your oven temperature to 250 degrees F (121 degrees C) and use a sheet of aluminum foil or a small baking dish to hold the sliced prime rib leftovers. Add a small drizzle of beef broth to keep the leftovers moist during heating, then heat the meat until warmed through, about 10 minutes.Heat the refried beans in a small saucepan on the stovetop over medium-low heat with a tablespoon of water. Stir occasionally until heated.
2. Place a portion of the warm refried beans into the tostada bowl and top it with shredded lettuce, sliced prime rib, pico de gallo, queso fresco or cheese, and sour cream if desired.
3. Garnish with lime wedges and serve immediately.

12. Cheesy Smoked Rib Quesadillas

Cheesy Smoked Rib Quesadillas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Yield: [‘2’, ‘2 people’]

Put a spin on basic quesadillas by jazzing them up with some leftover smoked ribs dripping with melted cheese and smothered in sauteed onions and peppers.

Ingredients

• 2 large, burrito flour tortillas
• 5-6 leftover ribs, chopped (about 1 cup)
• 4 ounces mild cheddar cheese, shredded
• 4 ounces jalapeño jack cheese, shredded
• 1 tbsp olive oil
• 1/2 medium onion, sliced
• 3 fresh jalapeños, cored and sliced
• 1/2 Can Refried Beans
• 1 tsp ground cumin
• 2 tbsp salsa or hot sauce
• 2 tbsp butter (softened, but not melted.)

Instructions

1. In a small saucepan, heat refried beans over medium heat. Stir in cumin and hot sauce/salsa. Reduce heat to low.
2. In a medium saute pan, heat olive oil over medium heat. Add onions and peppers. Saute until completely soft (about 10 minutes). To speed up the process, periodically add a tablespoon of water and cover. The water will steam up right away allowing the peppers and onions to soften.
3. When the onions and peppers are soft, add chopped rib meat. Saute for about 4-5 minutes. Remove from heat.
4. Heat a large flour tortilla in the microwave for about 10 seconds to soften. Remove from microwave and smear about 2-3 tablespoons of beans on half of the tortilla. Layer on about 1/3-1/2 cup of rib meat and peppers. Add a layer of shredded cheese.
5. Fold the other half of the tortilla over. Smear a thing layer of butter on half.
6. Heat a large saute pan over medium heat. When the pan is hot, add the folded quesadilla buttered side down. While the quesadilla is cooking, butter the other side.
7. After about 3 minutes, flip and cook for about another 3 minutes. Tortilla should reach a nice golden brown. Repeat the process for the other tortilla unless your pan is large enough to fit two. Mine isn’t!
8. Serve with your favorite dippers (sour cream, guacamole, salsa, queso) and enjoy!

13. Braised Beef Short Rib

Beef Short Rib Quesadillas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘6’, ‘6-8’]

Tasty beef pulled and shredded from juicy, tender, fall-off-the-bone short ribs is just the start of these anytime Beef Short Rib Quesadillas!

Ingredients

• Braised Short Ribs
• 8 oz. Shredded White Cheddar Cheese
• 4 oz. Pico De Gallo
• 4 – 6 Soft Shell Tortillas

Instructions

1. Use my Braised Short Rib recipe for the short rib preparation.
2. Shred the cooked short rib with two fork by pulling the meat apart.
3. Add a layer of cheese on one-half of a soft tortilla shell then layer with Pico de gallo, shredded short rib, and a second layer of cheese. Fold soft tortilla shell over
4. In a large skillet, cook at medium-high temperature for 4 minutes on each side until cheese is melted and tortilla is golden brown.

14. BBQ Pork Sandwich

BBQ Pork Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 lb pork shoulder (pork butt), trimmed and cut into 2-inch pieces
• 1 1/2 cups barbecue sauce, divided
• 1/2 cup chicken broth
• 1/4 cup apple cider vinegar
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon chili powder (optional)
• 1/2 teaspoon ground cumin (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 sandwich buns
• 1 tablespoon unsalted butter, for toasting buns
• 2 cups prepared coleslaw (optional topping)
• Sliced pickles or sliced red onion (optional)

Instructions

1. 1. In a small bowl, mix paprika, garlic powder, onion powder, chili powder, cumin, salt, and pepper.
2. 2. Rub the spice mixture all over the pork pieces to coat evenly.
3. 3. (Optional) In a large skillet over medium-high heat, brown the pork on all sides, 3–4 minutes per side; transfer to a slow cooker. If you skip browning, place the seasoned pork directly in the slow cooker.
4. 4. In the slow cooker, whisk together 1 cup of barbecue sauce, chicken broth, and apple cider vinegar; pour over the pork.
5. 5. Cover and cook on low for 8 hours or on high for 4–5 hours, until the pork is tender and easily shredded.
6. 6. Remove pork from the slow cooker; shred with two forks and return to the slow cooker. Stir to coat the shredded meat with the sauce; add the remaining 1/2 cup barbecue sauce if desired.
7. 7. While pork finishes, toast the buns in a skillet with butter until golden brown.
8. 8. Assemble the sandwiches: spoon pork onto each bun, top with coleslaw (if using) and pickles or onions, then cap with the top bun. Serve warm.

15. Prime Rib Chili

Prime Rib Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘8’, ‘8 servings’]

This easy-to-make prime rib chili uses deliciously tender chunks of prime rib roast leftovers and my homemade chili seasoning mix. Add some sautéed onion and garlic, diced tomatoes and tomato sauce, and three types of beans for a wonderful leftover dinner.

Ingredients

• 2 Tbsp olive oil ((extra virgin))
• 1 large white onion ((chopped))
• 2-3 cloves garlic ((minced))
• 2 whole jalapenos ((seeds removed and diced))
• 2 lbs leftover prime rib ((cut into cubes or bite-size pieces – or ribeye steak))
• 1½ cup prime rib red wine au jus
• 15 oz diced tomatoes ((1 can))
• 8 oz tomato paste ((1 small can))
• 15 oz tomato sauce ((1 can))
• 30 oz kidney beans ((2 15-ounce cans, drained and rinsed))
• 15 oz black beans ((1 can, drained and rinsed))
• 4 Tbsp homemade chili seasoning mix

Instructions Stovetop Prime Rib Chili

1. Heat a large stockpot with 2 Tbsp olive oil to medium-high heat. Saute the chopped 1 large white onion, 2-3 cloves garlic, and 2 whole jalapenos until tender and fragrant, or about 2-3 minutes.
2. Add the tomato products (15 oz diced tomatoes, 8 oz tomato paste, and 15 oz tomato sauce) and au jus or beef stock.
3. Add your 30 oz kidney beans and 15 oz black beans.
4. Add the chili seasoning mix and stir to combine all ingredients. Bring the chili to a boil, stir, then reduce the heat to low.
5. Simmer for 30 minutes, stirring occasionally. Add the 2 lbs leftover prime rib and continue to simmer for 10-15 minutes, or until warmed through.

Dutch Oven Prime Rib Chili

1. Saute and assemble your chili as directed above, then bring to a boil.
2. Transfer to your preheated oven at 325℉ (163℃) and allow the chili to cook for 30-35 minutes covered. Add the cut prime rib and return to the oven for an additional 10-15 minutes or until warmed through.

Crockpot Prime Rib Chili

1. Add the ingredients to your crockpot or slow cooker, minus the cut prime rib. Heat on low and cook for 6-8 hours, until the onion, garlic, and jalapeno are tender. *If you saute the onion, garlic, and jalapeno before adding, the cooking time can be reduced to 4-6 hours on low heat.
2. Remove the lid, add the cut prime rib and stir to combine. Cover and heat an additional 15-20 minutes, or until the prime rib portions are warmed through.

Instant Pot Prime Rib Chili

1. Set your Instant Pot to the SAUTE function. Add the olive oil, spreading the oil to cover the entire bottom surface of the pot, and allow the inner pot to heat. Add the onion, garlic, and jalapeno and saute until tender and fragrant, or about 2-3 minutes.
2. Use a 1/2 cup of beef broth to deglaze the inner pot, using a wooden spoon or spatula to scrape any browned bits from the pot.
3. Add the remaining ingredients, minus the cut prime rib. Stir to combine.
4. Cover and seal the lid, turning the venting knob to sealed while cooking. Cook for 10 minutes at HIGH PRESSURE, and allow the chili to do a natural pressure release.
5. Remove the lid carefully, add the cut prime rib, and return your Instant Pot to the SAUTE setting for 3-5 minutes or until the beef is warmed through.

16. Barbecue Pork Rib Tacos with Honey Lime Slaw

Barbecue Pork Rib Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘8’]

Use up those leftover barbecue ribs and make these easy tacos!  A family favorite and so easy!

Ingredients

• 1 rack Signature Cafe Pork Ribs
• 1 cup shredded green cabbage
• 1 cup shredded red cabbage
• 1/2 cup shredded carrot
• 1/4 cup fresh chopped cilantro
• 1/4 cup fresh lime juice
• 3 tablespoons apple cider vinegar
• 3 tablespoons honey
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground pepper
• 3/4 cup Signature Kitchens Mayonnaise
• 1/2 cup Signature Kitchens Southwestern Style Mustard
• 1 cup Signature Kitchens Black Beans (drained and rinsed)
• 1 cup cooked corn kernels
• 1/4 cup finely diced red onion
• 8 Signature Kitchens Flour Tortillas
• Fresh cilantro (for garnish)
• Lime wedges (for garnish)

Instructions

1. Heat the Signature Cafe Pork Ribs according to package instructions. Allow to cool enough to handle.
2. Using a sharp knife, carefully cut the meat from the rib bones and roughly chop into bite sized pieces. Set aside.
3. In a medium bowl, toss together the green cabbage, red cabbage and cilantro to combine. 
4. In a small bowl, whisk together the lime juice, vinegar, honey, salt and pepper. Pour the dressing over the cabbage and toss to combine. Set aside.
5. In a separate bowl, whisk together the mayonnaise and mustard until smooth. Set aside.
6. In a medium bowl, stir together the black beans, corn and red onion. Set aside.
7. Carefully char a tortilla over a grill or gas burner until lightly toasted. Repeat with remaining tortillas until done.
8. Divide the pork evenly between each tortilla. Top each with 2 tablespoons slaw, 2 tablespoons black bean relish and drizzle with the mustard. 
9. Serve immediately sprinkled with additional chopped fresh cilantro and lime wedges, if desired.

17. Instant Pot Leftover Prime Rib Soup

Instant Pot Leftover Prime Rib Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT7M · Total: PT12M · Yield: [‘6’]

Instant Pot Leftover Prime Rib Soup. Watch over my shoulder as I make use of my leftover instant pot prime rib and transform it into the best ever hearty prime rib vegetable soup.

Ingredients

• Instant Pot
• 500 g Leftover Instant Pot Prime Rib (diced)
• 1 Medium White Onion
• 1 Tbsp Extra Virgin Olive Oil
• 6 Medium Fresh Tomatoes (diced)
• 2 Large Carrots
• 1 Medium Courgette/Zucchini
• 2 Medium White Potatoes
• 1 Cup Frozen Corn
• 1 Cup Frozen Peas
• 1 Can Tinned Tomatoes
• 1 Small Jar Salsa
• ½ Can Black Beans
• 1 Tbsp Coriander Leaf
• 1 Tbsp Mexican Seasoning
• Salt & Pepper

Instructions

1. Peel and dice your onion and sauté in the instant pot with some extra virgin olive oil.
2. Press cancel and add fresh diced tomatoes. Mix well and then use the tomato juice to deglaze the instant pot.
3. Peel and dice your potatoes and vegetables and load everything apart from the frozen corn and peas into the instant pot.
4. Grab the empty jar of salsa, fill it with water twice and add this into the instant pot for extra liquid. Plus, it also washes the jar and gets every bit of salsa. Stir and place the lid on the instant pot.
5. Set the valve to sealing and cook for 7 minutes on pressure cook/manual and then do a quick pressure release.
6. After releasing pressure, stir in frozen corn and frozen peas until it has warmed through. Do a taste test and adjust the seasoning if necessary.

18. BBQ Rib Potato Salad

BBQ Rib Potato Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT30M

Bring something new to the BBQ! This BBQ Rib potato salad comes together well!

Ingredients

• 1 package Curly’s Baby Back Pork Ribs
• 4-5 potatoes, cooked and chopped
• 1-2 hardboiled eggs, chopped
• 1 cup pickles, chopped
• 1 cup mayonnaise
• 1 TBSP mustard
• 1 tsp dried onion flakes
• 1/8 tsp salt
• 1/8 tsp pepper
• 1 tsp paprika

Instructions

1. Heat ribs according to package directions (maximum 25 minutes in oven, microwave, or on grill)
2. While your ribs are warming, cook your potatoes and eggs. You can use whatever method you prefer, but I just threw them all in the Instant Pot for about 15 minutes on a steamer basket with a cup of water in the bottom. Set it on manual, and everything was done perfectly!
3. When ribs, potatoes, and eggs are all cooked, let them cool for a bit.
4. Chop pickles and get the mayo, mustard, onion flakes, salt, pepper, and paprika ready.
5. Chop hard boiled eggs.
6. Peel and cut potatoes in 1″ cubes.
7. Using a sharp knife, carefully cut all meat off of rib bones.
8. Chop meat into bite sized pieces and set aside.
9. Combine pickles, mayo, mustard, onion flakes, salt, pepper, and paprika in a bowl. I like to add in a little bit of pickle juice to the mixture, but that is up to you.
10. Fold in chopped eggs and half of the chopped potatoes.
11. Stir well until everything is coated.
12. Stir in half of the remaining potatoes and stir well.
13. If it looks perfect to you, save the remaining potatoes for another recipe, if not go ahead and fold them all in and stir.
14. Lastly, fold in the chopped bbq rib meat.
15. Serve as a main dish or as a side dish for more bbq ribs, chicken, or another bbq meat!

19. Pork Bone Broth

Pork Bone Broth is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT1060M · Total: PT1070M · Yield: [’12’, ’12 cups’]

Buying commercial pork bone broth can get expensive and it’s so simple (and much cheaper) to make it at home in your slow cooker.

Ingredients

• 4 pounds pork bones
• 1 large onion (quartered)
• 3 large carrots (cut into 1-inch pieces)
• 3 ribs celery (cut into 1-inch pieces)
• 1 head garlic (cut in half crosswise)
• 1 tablespoon black peppercorns (~20 peppercorns (or more))
• 3 tablespoons apple cider vinegar

Instructions

1. Preheat oven to 400°F. 
2. Line a rimmed baking sheet with parchment paper. Arrange bones, onion, carrots, celery and garlic in a single layer; roast for 40 minutes.
3. Transfer roasted bones and vegetables to slow cooker. Add peppercorns, vinegar and 12-16 cups cold water (depending on the size of your slow cooker). Cover and cook on low for 17 hours (or up to 24 hours).
4. Let cool 30 minutes or more then strain out and discard large solids. Strain again through a fine sieve lined with cheesecloth (optional) into a large bowl or measuring pitcher. Transfer broth to lidded containers (such as lidded glass quart jars). Refrigerate overnight then skim fat from the top of the cold broth. Refrigerate for up to 3 days or freeze for up to 6 months (be sure to leave room at the top of your container to make room for the liquid to expand as it freezes).

20. Leftover Prime Rib Philly Cheesesteak Sandwich

Leftover Prime Rib Philly Cheesesteak Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 sandwiches’]

This fabulous Leftover Prime Rib Philly Cheesesteak Sandwich is stacked with sauteed onions, bell peppers, sliced leftover prime rib roast, and topped with provolone and white American cheese. This easy recipe is perfect for using up leftovers and creating a delicious sandwich that everyone loves.

Ingredients

• 1 Tbsp olive oil ((extra virgin))
• 1 white onion ((thinly sliced))
• ½ Tbsp garlic ((finely chopped or crushed))
• 1 green bell pepper ((thinly sliced, optional))
• 1 red bell pepper ((thinly sliced, optional))
• 1 ½ lb leftover prime rib roast ((thin sliced for sandwiches))
• salt & pepper ((to taste))
• ½ lb provolone cheese slices
• ½ lb white American cheese slices
• 4 hoagie or torpedo rolls ((sliced lengthwise – toasted, if desired))
• creamy horseradish sauce ((optional, see my recipe))

Instructions

1. In a large skillet or frying pan, add olive oil. Bring to a medium high heat, until the oil is shimmering.
2. Add onion, garlic, and bell pepper. Saute until onion is translucent and peppers are tender, about 5-6 minutes.
3. Move sauteed onion and peppers aside. Add the cut leftover prime rib beef slices and heat through, about two minutes. Combine meat and sauteed onion and peppers, then season with salt and pepper.
4. Divide the cooked meat into your 4 sandwich portions and top with provolone and white American cheese slices (total 2-3 slices per sandwich). Once the cheese has melted, transfer portions to toasted sandwich rolls using a spatula.
5. Top sandwiches with creamy horseradish sauce, if desired.

21. Prime Rib Casserole

Prime Rib Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz prime rib, trimmed and diced into 1/2-inch pieces
• 8 oz dry egg noodles, cooked to al dente and drained
• 1 cup mushrooms, sliced
• 1 cup onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups beef gravy
• 1/2 cup sour cream
• 1/2 cup milk
• 1 cup shredded sharp cheddar cheese
• 1 tablespoon unsalted butter
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup frozen peas (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Cook egg noodles in salted water until just al dente, drain, and set aside. Dice the prime rib if needed.
2. Step 2: In a large skillet, melt the butter over medium heat. Add onion and garlic; sauté 3 to 4 minutes until translucent. Stir in mushrooms and thyme; cook until the mushrooms release moisture and begin to brown.
3. Step 3: In a mixing bowl, whisk together beef gravy, sour cream, and milk until smooth. Season with salt and pepper.
4. Step 4: In a large bowl, combine the cooked noodles, prime rib, sautéed vegetables, and peas. Pour in the creamy sauce; toss to coat evenly.
5. Step 5: Lightly grease a 2 to 2.5-quart casserole dish. Transfer the mixture to the dish and spread evenly. Sprinkle cheddar cheese on top.
6. Step 6: Bake for 20 to 25 minutes, until hot and bubbly and the cheese is melted. Remove from oven and let stand 5 minutes.
7. Step 7: Taste and adjust seasoning with salt and pepper if needed before serving.

22. BBQ Pork with Cheesy Grits

BBQ Pork with Cheesy Grits is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT25M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

My cheesy grits are easy to make in less than 30 minutes. They’re even tastier than usual with savory, saucy BBQ and melted cheddar cheese!

Ingredients

• 3 cups water
• 1 cup stone ground yellow grits
• 1 tsp salt
• 1/4 tsp cayenne pepper
• 2 tbsp butter
• 1 cup sharp cheddar cheese (shredded)
• ground black pepper
• 2 cups rib meat from leftover pork ribs
• 3/4 cup BBQ sauce

Instructions

1. 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.
2. Lower the heat to simmer and cook for 20 minutes. Stirring occasionally.
3. 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.
4. After grits have cooked, gradually whisk the cheese a little at a time into the grits until completely incorporated. Cook another 5 minutes.
5. Plate with divided grits, topped with BBQ pork rib meat. Garnish with fresh cracked black pepper and chopped parsley (optional).

23. Italian Meat Sauce with Country Ribs

Italian Meat Sauce with Country Ribs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT165M · Total: PT180M · Yield: [’10’]

The perfect Sunday sauce!

Ingredients

• 4 tablespoons olive oil ((divided use))
• 4 pounds pork country ribs ((bone-in))
• 1/2 large sweet onion
• 6 garlic cloves
• 2 28-ounce cans crushed tomatoes
• 1 28-ounce can whole peeled tomatoes
• 3/4 teaspoon salt
• 3/4 teaspoon red pepper flakes
• 1 bay leaf
• 6-8 fresh basil leaves
• pasta ((for serving))

Instructions

1. In an extra-large skillet, heat two tablespoons of oil on high and brown the ribs in it on all sides, for about 15 minutes. (If all the ribs won’t fit in your pan, you might want to use two skillets, with a tablespoon of oil in each.)
2. While the ribs are browning, peel the half onion and chop it. In a large (8-quart) pot, heat two tablespoons of oil on medium-high heat and add the onions. While they are cooking (stir them occasionally), peel and chop your garlic. When the onions are just about tender, stir in the garlic to the pot with the onions.
3. Transfer the browned ribs to the pot, along with some of the oil from the skillet. Add your cans of tomatoes. Use a potato masher to gently smash the whole tomatoes.
4. Stir in the salt, red pepper flakes and bay leaf. When the pot comes to a boil, put the heat on low to let it simmer gently. Prop a lid over the pot, using a wooden spoon resting on the edge of the pot to keep the lid open just a bit. Let the sauce cook for at least 2 1/2 hours, stirring it occasionally to prevent sticking. (Wait at least an hour into the process before tasting the sauce, so you’re not consuming raw meat.)
5. The sauce needs to cook until the ribs are fork-tender. This may take around 2 hours and 45 minutes. When the ribs are almost tender, place a pasta pot with salted water on to boil and cook your pasta so that it should be ready for when the sauce is done. When you can easily insert and remove a fork from the meat, your meat and sauce are done. Use a slotted spoon to transfer the ribs to a bowl and check for any loose bones to discard from the sauce. Stir the fresh basil into the sauce, and taste to see if any extra salt is needed.
6. Serve the sauce spooned over pasta, and keep the ribs covered at the table so they can be eaten as a second dish. Or, each person can add a rib to his or her pasta, if desired. The sauce also can be used on pizza.
7. Store leftover sauce in the refrigerator for up to four days, or freeze it.

24. Shredded BBQ Beef

Shredded BBQ Beef From Leftover Beef is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘4’]

This shredded BBQ beef is amazing! If you have leftover beef, you can turn it into shredded BBQ beef in 5 minutes! So easy to make and tastes mouthwatering!

Ingredients

• 1 lb cooked beef
• 1/2 cup bbq sauce

Instructions

1. If beef is not sliced, cut it into thick slices.
2. Put a top round slicing disk blade in a food processor (do not use regular S blade, you need a slicing disk blade).
3. Add beef to the food processor and pulse without pushing down on the beef (or push down very slighly), until all the beef is shredded.
4. Put shredded beef in a bowl and add BBQ sauce. Mix to combine. If needed, add more BBQ sauce, salt and pepper to taste.

25. Pork Ribs and Cabbage Casserole

Ribs and Cabbage is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT140M · Total: PT170M · Yield: [‘4’]

Comforting ribs and cabbage casserole with smoked pork spare ribs and tomatoes.

Ingredients

• 2 lbs white or green cabbage (1 kg)
• ½ teaspoon fine sea salt
• 1 medium onion
• 1 red bell pepper
• 2 tablespoons vegetable oil
• 2-3 bay leaves
• 12.5 oz smoked pork spare ribs (350 g, Note 1)
• 1 ½ cups passata di Pomodoro/ tomato puree/ strained tomatoes (350 ml, Note 2)
• ½ cup hot water (125 ml)
• 5 medium tomatoes
• 1 tablespoon dried summer savory (or dried thyme)
• 1 teaspoon granulated sugar
• fine salt and pepper to taste
• sour cream/smetana/Greek yogurt (white bread or boiled potatoes to serve)

Instructions

1. Slice the white cabbage very finely; you can use a mandoline if you like. Mix the cabbage very well with the salt and let stand for half an hour, it will soften.
2. In the meantime, chop the onion finely and cut the red bell pepper into small thin slices. Prepare the smoked pork spare ribs by cutting them apart into single pieces, cutting in between the bones with a large sharp knife.
3. Preheat the oven to 350°F/ 180°C.
4. Cook vegetables: Heat the oil in a wide Dutch oven or another heavy-bottomed, oven-safe pan with a lid. Saute the onion and the pepper for about 2-3 minutes. Add the cabbage and bay leaves and saute, stirring often, for 10-15 minutes or until a little softer. Add some salt and pepper to taste.
5. Assemble pot: Remove half of the cabbage from the pot. Arrange the spare ribs on top of the remaining cabbage and cover them with the cabbage you removed previously.
6. Mix the passata, 125 ml/ ¼ cup hot water, finely chopped tomatoes, summer savory, and sugar. Pour this mixture over the cabbage, and move the cabbage a little with the handle of a wooden spoon, making some kind of holes here and there, allowing some of the liquid to leak through the cabbage.
7. Bake: Cover the pot and bake the cabbage casserole for 1 ½ to 2 hours until the cabbage is really soft and the meat of the ribs falls off the bones.
8. Serve as suggested above, either immediately or reheated, with a dollop of sour cream/smetana/Greek yogurt on top and white bread or boiled potatoes.

26. Instant Pot Bak Kut Teh

Instant Pot Bak Kut teh (Pork Ribs Soup) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘6’, ‘6 servings’]

This Bak Kut Teh recipe, or Pork Ribs Soup, is a traditional Singapore style dish commonly eaten for breakfast. It is deliciously meaty, peppery and so ultra comforting, and comes together quickly in the Instant Pot.

Ingredients

• 2 pounds pork ribs
• 4 cups water
• 4 cups pork broth
• 1 tablespoon black pepper
• 1 tablespoon white pepper
• 2 whole star anise
• 10 garlic cloves (peeled)
• 1 tablespoon dark soy sauce
• 1 tablespoon palm sugar
• 1 tablespoon oyster sauce
• 10 dried shiitake mushrooms (soaked and halved)
• 1 teaspoon salt (to taste)
• 1 bunch green onions (cut in 2-3″ pieces)
• 6 ounces fried tofu (cubed)
• 10 red Thai chilies (sliced)
• 1/8 cup Kecap manis (Indonesian sweet soy sauce – for serving)

Instructions

1. First, remove the membrane from the back of the ribs. Watch this video on how to remove the membrane. Then, using a cleaver or sharp knife, cut the ribs into individual ribs.
2. Boil the pork ribs in a large pot for 10-15 minute, then drain.
3. Add all ingredients except the green onions, tofu, Thai chilies and Kecap manis to the Instant Pot. Cook on high pressure for 45 minutes.
4. Use the quick release to release the pressure and turn the Instant Pot to the saute setting.
5. Add the green onions and tofu cubes and simmer for 3 minutes. Turn the Instant Pot off and serve soup in bowls garnished with Thai chilies.
6. Serve with a side of Kecap manis and Thai chilies for dipping, and well as a side of rice.

27. Prime Rib Sandwich

Prime Rib Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: 2

Prime Rib Sandwiches are the perfect way to use up leftover prime rib, which I always have on hand after holiday dinners—and the occasional date night prime rib. Although I give a ballpark range of the amount of meat to use, feel free to use more if you like ’em piled high!

Ingredients

• 1 tablespoon extra virgin olive oil
• 1/2 Vidalia onion, sliced into half-rings
• 2 cups prime rib, thinly sliced (leftover from Date Night Prime Rib, see Recipe Note #1)
• 4 slices provolone cheese
• freshly ground black pepper, or to taste
• 2 hoagie rolls, lightly toasted and kept warm
• 1/4 cup leftover au jus, (see link in Recipe Note #1)
• 2 tablespoon horseradish cream, (see Recipe Note #2)

Instructions

1. Heat the olive oil in a skillet over medium-high heat. Add the onion and sauté until light, golden-brown, about 8–10 minutes. Mix in the sliced prime rib: stir and fry for 30 seconds. Reduce heat to medium-low.
2. Top the meat and onion mixture with the sliced provolone. Lid the skillet to allow the cheese to melt, 2–4 minutes.
3. Load up a spatula with half of the cheese, meat, and onion mixture and slide evenly onto both halves of the roll. Sprinkle with freshly ground black pepper and serve with leftover au jus (if using).

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.