Smoked Boudin & Ribs Plate with Beans & Bread
Sliced smoked boudin and pork ribs charred in a hot skillet, served with quick-warmed beans and toasted bread. A Texas BBQ plate that tastes slow-cooked in under 20 minutes.
- Total time
- 18 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 1.25 lb smoked boudin sausage
- 1.5 lb pork ribs (baby back or spare), cut into individual ribs
- 1 can (15 oz) canned pinto or black beans, drained and rinsed
- 4 slices cornbread or Texas toast
- ½ large yellow onion, diced
- ½ cup hot sauce or Texas-style BBQ sauce
- ½ cup beef broth or stock
Instructions
- 1
Heat a 12-inch cast iron skillet over medium-high heat. Slice boudin into 0.5-inch rounds.
- 2
Place boudin slices and ribs in the dry skillet. Cook 5 minutes without moving until deeply browned.
- 3
Flip ribs and boudin. Add diced onion and cook 3 minutes until edges start to char.
- 4
Pour in beans, BBQ sauce, and broth. Stir gently and simmer 4 minutes until beans warm through.
- 5
Toast bread slices in a separate skillet or toaster oven until golden, about 2 minutes.
- 6
Divide boudin, ribs, and beans among plates. Serve with toasted bread and pan sauce spooned over.
Tools you’ll need
- 12-inch cast iron skillet
- wooden spoon or spatula
- cutting board and knife
- toaster or second skillet for bread
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
