Leftover Rib Macaroni Salad
"This Leftover Rib Macaroni Salad is a nice twist on the classic macaroni salad that lets you stretch out your hard work at making ribs. Tossed together, it’s actually a really beautiful side dish (in my personal opinion). It also happens to be really good. It keeps great in the fridge for a few days and stretches your ribs from a main to a side dish with little trouble. If you have leftovers ribs, make this Rib Macaroni Salad!"
Serves6 people
Preparation Time30 min
Ingredients
- 2 cup minced leftover rib meat
- 8 ounce elbow macaroni, cooked and drained
- 1 cup grape tomatoes, halved
- 1 cup diced sweet peppers
- 6 scallions, whites and greens, minced
- 1 cup Stubb's Original Bar-B-Q Sauce
- 1 cup mayonnaise
- 2 tablespoon apple cider vinegar
- Salt and pepper, to taste
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Pull off enough meat from leftover ribs to measure out about two cups of meat. You’ll probably need 3-4 ribs to get this amount depending on size of the ribs. Roughly chop the rib meat.
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Cook elbow macaroni according to instructions. Drain macaroni.
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In a small bowl, whisk together mayo, Stubb’s Original Bar-B-Q Sauce, apple cider vinegar, and a pinch of salt and pepper.
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Stir dressing into the macaroni salad. Top with a drizzle of extra Bar-B-Q sauce and store in the fridge until ready to serve.
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The macaroni salad will keep well in the fridge for 2-3 days