Name: Summer Leftover Pork Ribs with Roasted Veggies & Basil-Lemon Drizzle
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 12 oz leftover cooked pork ribs (meat removed from bones and chopped); 1 tbsp olive oil; 1 tsp smoked paprika; 1 tsp garlic powder; 1/2 tsp kosher salt; 1/2 tsp freshly ground black pepper; 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)

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

miradugm

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

This updated summer pork dish celebrates the rich flavors of leftover cooked pork ribs, transforming them into a vibrant, protein-packed meal. Instead of searing raw tenderloin, tender rib meat is gently warmed and combined with a colorful medley of fresh summer vegetables—zucchini, squash, green beans, cherry tomatoes, and red onion—tossed in a bright balsamic and lemon dressing. The smoky paprika and garlic powder enhance the pork's savory depth, while fresh basil and lemon zest add a fragrant, fresh finish. Ready in just 20 minutes, this recipe is a delicious way to enjoy leftover pork ribs with minimal prep and maximum flavor.

Ingredients

Instructions

Preheat oven to 425°F (220°C).
In a large oven-safe skillet, heat 1/2 tbsp olive oil over medium heat.
Add the chopped leftover cooked pork ribs to the skillet. Sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss to coat and warm through for about 3-4 minutes.
Add remaining olive oil to the skillet. Add zucchini, squash, red onion, green beans, and cherry tomatoes. Toss with balsamic vinegar and a pinch of salt and pepper.
Transfer the skillet to the oven and roast for 10-12 minutes, until the vegetables are tender-crisp and warmed through.
Remove from oven. Toss veggies with lemon zest, lemon juice, and chopped basil.
Plate the warmed pork over the roasted summer vegetables. Garnish with extra basil if desired and serve immediately.