Name: Roasted Summer Leftover Pork Ribs with Separately Roasted Veggies & Basil-Lemon Drizzle
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 12 oz leftover cooked pork ribs (meat removed from bones and chopped); 1 tbsp olive oil, divided; 1 tsp smoked paprika; 1 tsp garlic powder; 1/2 tsp kosher salt, divided; 1/2 tsp freshly ground black pepper, divided; 1 cup cherry tomatoes (halved); 1 small zucchini (sliced into half-moons); 1 small yellow squash (sliced into half-moons); 1/2 red onion (sliced); 1 cup green beans (trimmed); 1 tbsp balsamic vinegar; 2 tbsp fresh basil (chopped); 1 lemon (zest and juice)

Roasted Summer Leftover Pork Ribs with Separately Roasted Veggies & Basil-Lemon Drizzle

GoldenLettuce4230

Remixed from Summer Pork Tenderloin with Roasted Veggies & Basil-Lemon Drizzle by miradugm()

This recipe elevates leftover cooked pork ribs by pairing them with beautifully roasted summer vegetables cooked separately on two sheet trays to ensure maximum caramelization and flavor. The longer roasting time allows the zucchini, squash, red onion, green beans, and cherry tomatoes to develop rich, roasted notes and tender textures. Tossed with a bright balsamic vinegar, fresh lemon, and fragrant basil, this dish balances smoky pork with vibrant, deeply roasted veggies for a satisfying and colorful meal perfect for any occasion.

Ingredients

Instructions

Preheat oven to 425°F (220°C).
In a bowl, toss the chopped leftover cooked pork ribs with smoked paprika, garlic powder, 1/4 tsp kosher salt, and 1/4 tsp black pepper.
Divide the olive oil between two sheet trays.
On the first sheet tray, toss zucchini, yellow squash, and red onion with half the olive oil, 1/4 tsp kosher salt, and 1/4 tsp black pepper. Spread in an even layer.
On the second sheet tray, toss green beans and cherry tomatoes with the remaining olive oil and a pinch of salt and pepper. Spread evenly.
Place both sheet trays in the oven and roast for 20-25 minutes, stirring halfway through, until vegetables are deeply caramelized and tender.
While vegetables roast, heat a skillet over medium heat. Add the seasoned pork ribs and warm through for 3-4 minutes, stirring occasionally.
Remove vegetables from oven. Toss both trays of veggies together in a large bowl. Drizzle with balsamic vinegar, lemon zest, lemon juice, and chopped basil. Toss gently to combine.
Plate the warmed pork over the roasted summer vegetables. Garnish with extra basil if desired and serve immediately.