These loaded nachos are topped with tender, fall-off-the-bone BBQ pork rib meat, a spicy BBQ sauce and all the usual nacho fixings. It’s the perfect summer BBQ party dish.This post is sponsored by and created in partnership with Stubb’s Legendary Bar-B-Q Sauce.
I’m super excited for the upcoming BBQ holidays and my husband and I have been testing a lot of new grill recipes. A while back, we discovered just how easy it is to make your own tender, fall-off-the bone ribs.
These ribs are so flavorful and moist. We can never resist pulling off some meat the minute they are done. I had to make two racks just so I would have enough meat left over to make some BBQ pork recipes, like these nachos.
To make the pork, first you spread a generous amount of rub on it. I used Stubb’s Bar-B-Q Spice Rub. The meat is then grilled over high heat for a few minutes on each side to get it started. It’s then wrapped in foil to keep the meat moist while cooking. You then close the grill and let it cook for about 1 ½ hours or until the meat is done. Once finished, the ribs are removed from the foil and grilled on each side for a few minutes to crisp up the exterior. It’s then brushed with a generous amount of Stubb’s Spicy Bar-B-Q Sauce.
To make the nachos, I pulled the pork off the bones and then shredded the meat with a fork. The nachos contain my favorite nachos fixing including fresh guacamole, shredded red cabbage, diced tomatoes, cheddar cheese and cilantro. However, instead of using salsa, I replaced it with the Stubb’s Spicy Bar-B-Q Sauce. The spicy sauce is the perfect salsa replacement since it is also spicy, red and it gives the nachos a real BBQ dish feel.
BBQ Pork Nachos
- 3 lb rack of pork back ribs
- Stubb’s Bar-B-Q Spice Rub
- Stubb’s Spicy Bar-B-Q Sauce
- 1 bag of corn tortilla chips
- 2 to matoes diced into small cubes
- 1/2 head of red cabbage shredded
- 2 cups guacamole your favorite brand or homemade
- ½ cup shredded cheddar cheese
- 3 tbsp chopped cilantro
- To make the ribs, rub both sides of the rack with Stubb’s Bar-B-Q Spice Rub. Set your gas grill to high heat and cook a few minutes on each side. Place ribs into foil and seal. Turn off your burners and place foil onto the coolest section of the grill and close grill. Allow ribs to cook with the grill closed for about 1 ½ hours at around 350°F, or until ribs are done.
- Remove ribs from foil and place back onto grill and cook a few minutes on each side, crisping and drying the exterior of the ribs.
- Brush ribs with a generous amount of Stubb’s Spicy Bar-B-Q Sauce.
- When the ribs have cooled, remove meat from bones and shred with a fork.
- To make the nachos, assemble tortilla chips in a large plate. Top with tomatoes, cabbage, guacamole. Top with shredded pork. Pour a generous amount of Stubb’s Spicy Bar-B-Q Sauce over meat. Sprinkle with cheese and cilantro.
- It’s okay if the temperature fluctuates a little under or over 350°F, however you do not want to keep opening the grill during cooking, otherwise you will not be able to maintain the constant heat.
- This recipe can also be adjusted for oven and charcoal grill.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.