Ribs Redux
I like leftovers, and I’m not above eating them cold right out of the fridge.
Leftover pizza? I’ll snag it for breakfast.
I discovered a new cold leftover when making recipes for today’s Fourth of July feast story.
After making about 6 pounds of barbecued spareribs, I had plenty left over. I also had a fair amount of grilled potato salad and corn and tomato salad the next day when I opened the fridge looking for lunch.
Trying to reheat a rib with a big bone and relatively little meat didn’t sound like a good idea. It just seemed likely to take forever, dry out, turn leathery or all three.
So I simply cut the meat off the bone of a couple of ribs, tossed it on a plate with some of each salad and called it lunch.
And it was great.
The assertive flavor of the ribs is toned down a bit when they are chilled, but they still had plenty of flavor to mingle with the potatoes, corn and tomatoes on my plate.
It was kind of like the leftover salads I wrote about in a recent column. A little bit of flavorful meat can do wonders to a veggie-heavy healthy salad.
Later I had chunks of the deboned cold rib meat with cucumber salad and with cole slaw.
Delicious!
