Leftover Ribs to the Nth Degree

I have been heating and refreezing some bbq ribs a bizillon times.  What used to be tender succulent meat is morphing to tough and chewy.  I'm hoping this gives it new life.  Or at least a clever disguise.  

Barbecue Chili

From Southern Living

Serves 8
1 1/2 pounds shredded barbecue pork
2 (14.5-oz.) cans diced tomatoes with green pepper, celery, and onion 
1 (8-oz.) can tomato sauce 
1 cup barbecue sauce 
1/3 cup chili seasoning mix  

 

Stir together shredded pork and remaining ingredients in a Dutch oven; bring to a boil over medium-high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 15 minutes. Serve with desired toppings. (See "Toppings for Chili" below.)

Toppings for Chili: Good choices to add to your bowl include sour cream, salsa, diced plum tomatoes (they have a meatier texture and are easy to find in winter), shredded lettuce or spinach, shredded cheese, diced onion, sliced green onions, chopped cilantro, chopped avocado, sliced jalapeño peppers, cornbread croutons, and tortilla chips.