Whenever we barbecue ribs, we usually end up with a few leftovers. Even something as delicious as ribs can get tiring as a leftover, so I usually put the leftovers in other dishes to change it up a bit. Yesterday, I tried them in pasta sauce, and it was delicious.
(Courtesy Bernice Kim)
Here’s the recipe:
Leftover Ribs Pasta
- 2 Tbs olive oil
- The meat of 2 ribs, diced (a little over 1/2 cup)
- 3 mushrooms, chopped
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 2 C canned or frozen tomatoes
- 2 Tbs tomato paste
- 1/2 c wine
- 1/2 tsp red pepper flakes
- 1/2 c Parmesan cheese
- Enough cooked pasta for two people
1. Put the garlic and oil in a pan. Heat it up so that the garlic is sizzling.
2. Add the onions and cook until translucent.
3. Add the red pepper flakes.
4. Add the rib meat. Stir it in and let it cook about 2 minutes.
5. Add the mushrooms and cook until they soften, about 30 seconds.
6. Clear a spot in the middle of the pan and add the tomato paste. Let it toast in the oil, then stir it into the meat/mushrooms/onions.
7. At wine and tomatoes to the sauce. Let it simmer on medium-high heat until the sauce has reduced by half and the ribs have further broken down in the sauce, about 20 minutes.
8. Meanwhile, make the pasta by boiling it in water and salt, about 15 minutes.
9. Taste the sauce. If your ribs were properly seasoned, it shouldn’t need much adjusting, but add more salt/wine/tomatoes accordingly.
10. Put the cooked pasta in your pasta sauce. Turn off the heat and toss. Add in 1/2 c of cheese and let it melt into the pasta and sauce. Serve immediately.