BBQ Pork with Cheesy Grits (2024)

Kevin Is Cooking | Cuisines | Classic American | BBQ Pork with Cheesy Grits

By Kevin

published Apr 11, 2016, updated Aug 09, 2022

5 from 8 votes

32 Comments

Leave CommentPrint Recipe

Jump to Recipe

This post may contain affiliate links. Please read my disclosure policy.

What to do with leftover ribs from a BBQ? I got you covered. After grilling a huge rack of pork ribs the other evening, we had plenty of leftovers. What’s great about this is the hard work is already done, just make the grits and top themto make this BBQ Pork with Cheesy Grits in minutes.

BBQ Pork with Cheesy Grits (2)

This is definitely a Southern inspired meal. Rain or not here, I was planning on, and did indeed BBQ these awesome pork ribs this past weekend. There were too many for us to devour in one sitting, so the leftover pork ribs gave the assist forthis meal. Now mind you, you could just as easily usepulled pork or beef for this recipe, I used what leftovers I had on hand.

Now I don’t mind pulling a leftover rib fromthe fridge to snack onlikethe next guy, but I felt these needed a little more TLC. So I shredded the meat from the bones and simmering it in BBQ sauce. It’s all what was needed. Easy peasy.

I also wrestled with calling this a BBQ Pork Ragù, but by definition it really isn’t. A ragù is a meat sauce served over pasta, so that was out.

While some ragù are found using minced, ground beef and or pork in the Northern areas of Italy, some like in the Southern areas use braised, larger portions of beef or pork, though these are always served with or over pasta.

There was my dilemma, since this is served over one of my all time comfort foods, cheesy grits or polenta.When it comes to the grits, the cut of the corn grain is basically what distinguishes it and a finer ground is polenta. When the corn is ground, the coarser pieces become known as grits, while the finer granules are used for polenta. When you get to finer ground corn, then it becomes cornmeal. Ground even finer it is then considered corn flour. But enough about that…

BBQ Pork with Cheesy Grits (3)

I love grits for breakfast, like my Cheese Grits and Ham, but dinner works, too! Take my Cajun Shrimp and Grits, that’s a killer, and quick, mid-week dinner as well. But today it’s all about using leftovers. Leftover pork ribs. I posted before on putting leftover ribsto good use in myBarley Stir Fry with Baby Back Pork Ribs. While that is an Asian influenced meal, this one is pure Southern.

Needless to say I love it all and I’m thinking the tart and spicy BBQ sauce, whichever you prefer, works so good with the creamy, cheesy grits. My favorite is Loveless Cafe’s BBQ sauce. It’s tart and spicy and sweet all at the same time. I am not paid by them, just love their product. It’s my go to BBQ sauce, so if you are in Nashville, Tennessee drop by their place, pick it up or try ordering it online. You won’t be disappointed!

This isa great way to use up any leftover braised or grill meats like the superb rack of pork ribs I dry rubbed over the weekend. Enjoy!

BBQ Pork with Cheesy Grits (4)

Still Hungry?

Subscribe to my Newsletter, follow me on Facebook, Pinterest, Instagram and YouTube for all my latest recipes and videos.

BBQ Pork with Cheesy Grits (5)

BBQ Pork with Cheesy Grits

5 from 8 votes

Leftover pork ribs get shredded and simmered in your favorite BBQ sauce and top creamy, cheesy grits for a Southern inspired dinner that's sure to satisfy.

Servings: 4 servings

Cook: 25 minutes mins

Total: 25 minutes mins

Save Recipe

Pin Recipe PrintRecipe

Ingredients

Instructions

  • 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.

  • Lower the heat to simmer and cook for 20 minutes.

  • 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.

  • Gradually whisk the cheese a little at a time into the grits until completely incorporated. Cook another 5 minutes.

  • Plate with divided grits, topped with BBQ pork rib meat. Garnish with fresh cracked black pepper and chopped parsley (optional).

Nutrition

Calories: 850kcal | Carbohydrates: 53.2g | Protein: 35.4g | Fat: 54.3g | Saturated Fat: 21.5g | Polyunsaturated Fat: 7.4g | Monounsaturated Fat: 17.9g | Trans Fat: 0.9g | Cholesterol: 173.7mg | Sodium: 1349.3mg | Fiber: 2.3g | Sugar: 18.1g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Main

Cuisine: American

Author: Kevin Is Cooking

Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!

Kevin

Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

Free Bonus

BBQ Pork with Cheesy Grits (7)

Explore More

Balsamic Glazed Roasted Brussel Sprouts

Oven Fried Chicken (KFC Copycat)

Balsamic Roast Pork Tenderloin

Smoked Salmon Brine

BBQ Pork with Cheesy Grits (2024)

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Errol Quitzon

Last Updated:

Views: 6327

Rating: 4.9 / 5 (79 voted)

Reviews: 86% of readers found this page helpful

Author information

Name: Errol Quitzon

Birthday: 1993-04-02

Address: 70604 Haley Lane, Port Weldonside, TN 99233-0942

Phone: +9665282866296

Job: Product Retail Agent

Hobby: Computer programming, Horseback riding, Hooping, Dance, Ice skating, Backpacking, Rafting

Introduction: My name is Errol Quitzon, I am a fair, cute, fancy, clean, attractive, sparkling, kind person who loves writing and wants to share my knowledge and understanding with you.