BBQ Ribs Tamale Pie

Love ribs? Use that delicious meat to make this easy BBQ ribs tamale pie any time of year, but it’s especially good right now for watching football at home with friends and family.

This post is sponsored by Curly’s. All opinions and thoughts remain my own.

I love tailgating, but with the decline in temperatures it is much less pleasurable. Meanwhile, watching the game from home while still enjoying great football food is much more appealing. Especially when it involves a BBQ tamale pie made with Curly’s baby back pork ribs (found in the refrigerated meat case at the grocery store).

It might seem a little crazy to not eat ribs just as they are, but if you think ribs are delicious why not use that meat in other creations? Especially when it’s so easy to mix in with red onion and jalapeno, cover with cornbread, and top with pepperjack cheese. I also served it with a dollop of coleslaw (it’s the Memphis way) and more BBQ sauce drizzled on top.

After playing my husband’s alma mater Penn State last weekend, there’s only one regular season game left for my Buckeyes – The Game vs *ichigan. Unfortunately this game always lands on Thanksgiving weekend and there is a conflict with a family event that day. To remedy this I will be turning off my phone and recording it to watch afterwards with this tamale pie by my side.

Two years ago: Chocolate Cookie Dough & Peanut Butter Cheesecake Ice Cream

Five years ago: Gingered Turkey & Rice Soup with Basil

Six years ago: Egg in a Hole Waffles

Eight years ago: Apple Cider Pancakes

BBQ RIBS TAMALE PIE

Serves 6-8

Ingredients:

FILLING

1 Tbsp olive oil

1/2 medium red onion, chopped

1 jalapeno, seeded and diced

1 (34 oz.) pkg. Curly’s fully cooked baby back pork ribs, removed from bones and chopped

1/4 cup BBQ sauce

TOPPING

3/4 cup masa flour (or 1/2 cup cornmeal 1/4 cup flour)

1 Tbsp sugar

2 tsp baking powder

1/2 tsp salt

1 cup milk

3 eggs, lightly beaten

1 cup pepperjack cheese, divided

Coleslaw and more BBQ sauce, for topping

Directions:

1. Preheat oven to 400 degrees.
2. In a 10-inch cast iron skillet over medium-high heat, add the olive oil. Once hot, add the onion and jalapeno and saute until tender, about 5-7 minutes. Add the pork rib meat and BBQ sauce and cook until warmed through. Remove from heat.
3. For the topping, in a medium bowl whisk together the masa flour, sugar, baking powder, and salt. Add the milk and eggs, whisking until just combined. Fold in half of the cheese then pour evenly over filling.
4. Bake for 20 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese and bake 5 minutes more, or until melted. Allow to cool for 5 minutes before cutting and serving topped with coleslaw and more BBQ sauce.

Source: Adapted from my Impossible Tamale Pie.