Ribs will be on the menu for many families celebrating the 4th of July and if you’re like our family, you seem to have enough for an army. If you have leftovers, here’s an idea for stretching your ribs into a completely different dish. Recently we barbecued two huge racks of ribs and had about 6-8 very meaty ribs left over. After cutting the meat off the bones, total time to prepare the polenta was about 20 minutes. While whisking, I made a big mixed green salad and my son grilled asparagus. The meal was perfect and fed four very hungry boys!


  • 6-8 cooked barbecued ribs, meat cut off the bone (about 2-1/2 cups total meat) Baby back, beef, short – all work.
  • 1/3 C homemade barbecue sauce (whatever you used for your ribs after barbecuing is fine)
  • 1 C whole cream
  • 2 C organic chicken broth
  • 1 C  Bob’s Red Mill course polenta
  • 1/4 C grated romano (or parmesan or cream cheese or mascarpone)
  • 1/2 tsp fresh lemon zest
  • salt and cracked black pepper to taste
  • 2 T chopped organic Italian parsle
  • In a medium size sauce pan, bring the cream and broth to a boil. Slowly whisk in the polenta about a 1/4 cup at a time. Turn down heat to medium-low and whisk until it starts to thicken. It will take about 15 minutes. If it seems too thick, you can add a little more broth to loosen it.  Once cooked, stir in the cheese, zest, salt, pepper and parsley.

  • In a small sauce pan on medium low heat, pour in your barbecue sauce and off-the-bone rib meat for about 5 minutes until completely warmed.
  • Spoon the polenta onto a platter and mound warmed rib meat and sauce over the top. Drizzle more sauce over the top of the ribs and garnish with parsley.