We spent our Memorial Day grilling Smithfield® meats and we have found them extremely high quality every time we have used them. I went to Food Lion and picked up these Smithfield Extra Tender Fresh Pork Back Ribs for this recipe and reminded myself something I keep asking myself as an adult. Namely, why do we hesitate to treat ourselves to nice food at grocery stores when it is so much nicer and cheaper than food we would buy at a restaurant??? We absolutely love ribs and if we had bought these from a restaurant, we would have waited in line, ordered, and waited for our food for the same amount as time as it took us to assemble this recipe; additionally, we would have paid at least twice the price.
Lesson learned: we’re treating ourselves to better and higher quality food like this from the grocery store more often. Please invite yourself over to our house to give us an opportunity to cook more too 🙂 .
ITEMS USED TO MAKE RECIPE
- cutting board
- knife set
- saute pan
- kitchen utensil set
- mixing bowl set
- meat thermometer
- basting brush
- grill
grilled sweet and spicy rib meat quesadillas
2017-11-07 12:32:23
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DRY RUB
- 1 Tablespoon of cumin
- 1 Tablespoon of brown sugar
- 1 teaspoon of red pepper
- 1 teaspoon of black pepper
- 1 teaspoon of paprika
- 1 teaspoon of Asian hot chili sauce/ hot sauce
- 1 teaspoon of cayenne pepper
- 4 tablespoons of olive oil
MEAT
- Smithfield Extra Tender Fresh Pork Back Ribs (we had 13 in our package)
QUESADILLAS FILLINGS
- 1 can of corn (drained)
- 1 can of black beans (drained)
- 1 can of diced tomatoes with chillis
- 1 onion (diced)
- 4 cups of shredded cheese
- 8 corn tortillas
COOKING THE RIB MEAT
- Mix all of the dry rub ingredients into a bowl together
- Apply the rub to entire rack of ribs
- Heat one of the burners until the grill reaches 300 degrees F
- Cook ribs indirect heat, bone side down, for 1 hour
- Don't open the grill until the hour is finished
COOKING THE QUESADILLA FILLING
- While the meat is grilling, chop an onion and saute it in a pan
- Dump the drained cans of corn and black beans into the pan with the onions when the onions are translucent
- Dump the can of diced tomatoes and chili with the liquid still into the sauteing pan
- Cook the mixture until the diced tomato and chili liquid is absorbed
MAKING THE QUESADILLA
- After the rib meat is finished, debone the meat ribs and cut it into small pieces
- Take a tortilla and fill half of it with quesadilla filling (drain the juice so the tortilla doesn't get soggy)
- Place rib meat into the quesadilla with shredded cheese as desired and fold the tortilla in half
- Grill the quesadillas on the top rack of the grill for 5 minutes a side
- When the quesadillas are finished, sprinkle cheese as desired on top.
Notes
- We used a ratio of 1.5 ribs worth of meat per quesadilla.
Autumn all along https://autumnallalong.com/
We’re looking forward to making the rest of the leftovers from this to make more grilled sweet and spice rib meat quesadillas. Admittedly, while I was taking the photos I already had one of the slices because “I just wanted to sample it again.” I know you’ll feel the same way once you cook this recipe up! As a bonus, Smithfield is offering a $1 off coupon for their yummy ribs at Food Lion; I highly recommend these ribsto be included in your Labor Day menu.