7 New Ways To Cook With Leftover Barbecue

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7 New Ways To Cook With Leftover Barbecue !!

It’s pretty easy to find your fridge overflowing with leftover barbecue during the summer. Maybe friends cancelled plans to come to your cookout, maybe rain ended the whole thing, or maybe you were just overzealous when planning your spread. Whatever the reason, you now find yourself staring down several pounds of brisket and pulled pork every time you grab something to drink. Instead of subsisting on nothing but sandwiches for the next week, put that smoked goodness to use in some more creative ways. We’ve rounded up seven fantastic recipes that’ll make you wish you had leftover barbecue more often. 
1.Barley Stir-Fry with Baby Back Pork Ribs and Steamed Vegetables

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Two slabs of delicious BBQ spare ribs with dipping sauce

Two slabs of delicious BBQ spare ribs with dipping sauce

Barbecue ribs —-

Because ribs are an on-the-bone meat, it can be hard to figure out what to do with them aside from reheating and eating with a little more sauce. The smokey flavor and toothsome texture are perfect in this barley stir-fryfrom Keviniscooking.com. It’s basically a twist on fried rice using whole grains in place of the usual white starch.
While this recipe looks indulgent, it’s actually pretty nutritious. You’ll get loads of fiber from the grains, protein from the meat, and a serious boost of vitamins from all the veggies. Who knew ribs could be healthy?
Ingredients:

  • 1 cup cooked barley
  • 12 ounces cooked barbecue rib meat, chopped
  • 1 teaspoon Chinese five-spice powder
  • 2 tablespoons soy sauce
  • 1 teaspoon ground white pepper
  • 1 tablespoon vegetable oil
  • 1 serrano chile, minced
  • 2 garlic cloves, minced
  • 1 zucchini, sliced
  • 1 broccoli head, cut into florets
  • 1 cauliflower head, cut into florets
  • 1 carrot, thinly sliced
  • ¼ cup chicken stock
  • Salt
  • 2 green onions, thinly sliced
  • 2 tablespoons hoisin sauce
  • Sesame seeds
  • Directions: In a medium bowl, mix meat, five-spice powder, soy sauce, and white pepper to combine. Set aside.

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    In a hot wok or skillet add vegetable oil. Sauté rib meat and serrano about 2 minutes, tossing occasionally. Add garlic and cook 2 minutes longer, tossing occasionally. Add broccoli, cauliflower, and carrot, and cook 2 minutes. Add zucchini and chicken stock. Cook 2 minutes, or until stock is nearly evaporated and vegetables are just tender. Add barley, and toss to coat. Season with salt, to taste.
    Remove to a serving platter. Drizzle with hoisin, and top with green onions and sesame seeds. Serve.
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