BBQ Ranch Pork Nachos

It’s been quite some time since I’ve last shared a recipe! But that doesn’t mean I haven’t been enjoying cooking! I always enjoy finding new recipes and cooking fun meals for my family. I used to share recipes here more frequently but time sure flies when you have two little ones, and I haven’t been actively creating new recipes of my own for a while…until recently!

The recipe I’m sharing with you today started out as a Plan B for supper one night this winter, and is now one of our family’s favorite meals!

I had made some country style ribs in the crockpot (inspiration from Jamie Cooks It Up) but when I was taking them out, they were almost too tender (if that’s even a thing!), so I decided to pivot and turn them into nachos instead! The loaded nachos that resulted were so delicious!

I’ve made this meal several times since then, and it’s definitely a recipe our family will be making again and again! I hope you enjoy these loaded BBQ Pork Nachos as much as we do!


  • 4-4.5 lbs. boneless pork ribs (bone-in works, too, but boneless is more convenient because you won’t have to pick out bones when you’re starting to assemble the nachos)
  • non-stick spray
  • 1 T. Montreal steak seasoning
  • 1/2 tsp. garlic powder
  • 1/2 tsp. chili powder
  • 1/2 tsp. seasoning salt
  • 1 cup water
  • 1 family-size bag of Tostitos tortilla chips (or similar – you want
  • 2-4 cups shredded Mexican cheese
  • 2 cans black beans, drained and rinsed
  • Fresh cilantro, chopped
  • 1 bunch of scallions, chopped
  • 1 container of Sweet Baby Ray’s BBQ Sauce (in my opinion, the best BBQ sauce!)
    Ranch dressing
  • sour cream
  • salsa


In a small bowl, combine Montreal steak seasoning, garlic powder, chili powder, and seasoning salt.

Spray crockpot with non-stick spray. Lay half of the ribs in the crockpot. Sprinkle with half of the seasoning mixture.

Lay the rest of the ribs on top of the others. Sprinkle with remaining seasoning mixture. Pour 1 cup of water into the crockpot around the ribs (so you don’t wash off the seasoning).

Cook on Low for 8 hours.

After 8 hours, preheat oven to 400 degrees. Remove ribs from crockpot and place in a 9×13 baking dish. Cover with most of the container of BBQ sauce, but not all, as you’ll need some later on to drizzle on nachos. Stir around a little to coat the ribs. Then place in the oven to bake for anywhere from 10-20 minutes.

Start assembling the nachos: Spread tortilla chips out on a baking sheet (I use practically the whole bag!). Drain and rinse black beans. Wash and chop cilantro and scallions. Shred the pork (even by using the back of a serving spoon – it’ll fall apart!) and start spooning the pork evenly over the chips.

Spoon the beans evenly on top. Sprinkled shredded cheese on top of the entire thing!

Put nachos in the oven for 6-10 minutes (watch them so the cheese doesn’t burn). Remove from oven and cool just a couple minutes.

Before serving, drizzle with zig-zags of BBQ sauce, Ranch dressing, and sprinkle with cilantro and scallions. You can also serve nachos with these items (and sour cream) on the side, so your family and friends can determine what they want on their nachos!

Enjoy! I hope your family likes these nachos as much as we do!

PS – for more meal ideas, make sure you’re following along with me on Pinterest and on Instagram!