Baby Back Rib Empanadas - The BEST Use For Leftover Rib Meat

baby back ribs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat, while pork shoulder is more affordable.

empanada dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Whole wheat dough adds fiber, while store-bought is convenient.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast is lower in calories, while cream cheese is more affordable.

Preheat oven to 375°F (190°C).

Cook baby back ribs in a slow cooker until tender, about 6-8 hours on low.

Remove meat from ribs and shred it, discarding bones.

In a skillet, heat olive oil over medium heat and sauté onion and garlic until soft, about 3-4 minutes.

Add shredded rib meat, cumin, paprika, black pepper, and salt to the skillet; mix well and cook for 5 minutes.

Stir in chopped cilantro and lime juice; remove from heat and let cool.

Roll out empanada dough on a floured surface and cut into circles.

Place a spoonful of the rib mixture in the center of each dough circle.

Top with cheese and jalapeño slices, then fold dough over and crimp edges to seal.

Brush each empanada with beaten egg for a golden finish.

Bake in the preheated oven for 20-25 minutes until golden brown.

Serve warm with sour cream on the side.

Cooking Techniques

Spice Level:

Allergens