Reinvention Queen goes from Smoked Ribs to Rib Hot Pockets

For Memorial Day Weekend, my husband Greg Miller, smoked the best ribs and we feasted. Now, I wanted to show how you can reinvent them in an easy and quick way.

Arline’s Hot Pockets from Smoked Ribs (can also use other smoked or grilled meats like chicken, turkey, and even leftover steak)

The leftover ribs before I chopped them to bite size pieces.
Chopping the ribs into small pieces allows me to have a lot of meat to fill the hot pockets.
Cutting up a large sweet onion into rings, slightly thin, and placing into medium saute pan. Add the following ingredients.
Add 2 T. EVOO, 1-2 T Worcestershire sauce, 1 t. Hot Southern Honey, and 1 T. Organic Tamari Sauce (can use soy sauce), 1/2 stick butter cubed, salt and pepper to onions in pan. Saute until onions are tender and cooked.
When onions are cooked as shown, add cubed rib meat and stir until coated. Turn off heat and let sit while you prepare the biscuits.
I used part of a can of Pillsbury Grands Flaky Layers. I cut each biscuit in half height so that each hot pocket is only a half biscuit. I rolled on a floured surface with a rolling pin that had been rubbed in flour until they were the thinness as shown. Placing the meat/caramelized onions mixture in the center and popped some sharp cheddar cheese (other cheeses can be used if preferred. Using my fingertip, I dotted one half of the dough’s edge with water to seal them.
Using my fork’s tines, I pressed down on the edges and pricked the tops a few times to allow steam to release. Placing them on a sprayed baking sheet and then into a preheated oven 375 degrees. The package said to make them at 350 but I wanted a crunchy crust. 12 minutes or until they are browned.
Here are the hot pockets before they were gobbled up. I only made 8 but had enough dough and mixture to make 16 from one can of biscuits and 4 ribs. You could feed a family easily from your tasty leftovers. My husband made the comment I could open a hot pocket stand from these delicious and quick way to reinvent ribs.

My tips for reinventing leftover meat: As delicious as smoked and/or grilled meats are, if you have a grill master that loves to have a big amount of meat, try to think of ways to present this delightful meat in many different, reinvented ways to have an easy new meal. It will seem entirely different but not taking up all your time in the kitchen and who doesn’t like food in a nicely wrapped package like a hot pocket.

Additional tip: My husband used the bbq sauce Sweet Baby Ray’s and I used some of the sauce I made for the shrimp salad which was over the top for these hot pockets. You can look back at the shrimp salad post for this recipe.

If I don’t get to post the next way to finish off those luscious ribs, and I say they are the best ribs he has made, I will give you a hint. Think of stew beef! I will take and cube the rest of the ribs, add some onions and some broth and seasonings and stew it for only a few minutes. Once I have the onions and rib meat flavors married, I will add two bags of Success Rice and allow them to combine and wallah, a quick new meal in minutes.

I would love to hear from you on how you reinvent a certain leftover. There are more ways to cook than to start all over again. You will change the mind of a person who makes the statement……I hate leftovers….to…..How are you going to reinvent this meal?

Until we Cook Again……Happy Meals……..Reinvention Queen…….Arline Miller

(C) Copyright 2012-2021 Arline Miller of Sipping Cups of Inspiration and Reinvention Queen with all rights and privileges reserved. Third Party Material is sourced, if known, to original location/author for credit reference.

Author: sippingcupsofinspiration

A blogger since 2012, a published author of two Five Star romance novels, A MISTRESS, A WIFE and TELL ME LIES; LOVE ME STILL and writing RIDDLE ME THIS, LOVE OR BLISS. Still a small town girl with a lot of experience of people watching.

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