Rib sandwich

Serves: 2 hungry people or 4 with some sides

Prep time: 15 minutes

Cooking time: 3.5 hours

I was inspired to do this after seeing a recipe by epicurious for a boneless rib sandwich. It gave me a chance to test a spice mix I’m working on for a Kansas City style pulled pork without having to wait too long before tasting.

You will need :

1 rack of pork ribs (spare ribs)

50g BBQ sauce

25g honey

200g onions thinly sliced

25g butter plus extra for spreading

1 ciabatta loaf or 2 slightly smaller loaves

For the rib rub:

20g dark brown sugar

1 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp mustard powder

1/2 tsp ground cumin

20 turns black pepper

1 tsp salt flakes

Making it:

Preheat your oven to 150°C
Mix together the rib rub ingredients and rub into the rib. Use all of the rib rub.

Wrap the rubbed rib up in foil and place in the oven for about three hours or until the bones pull out with little to no resistance.

While the rubbed ribs are cooking, in a lidded saucepan gently fry your onions in the butter. Once the onions are translucent remove the lid and keep on cooking. When the onions start to dry out they’re done.

When the ribs are cooked remove all the bones and any cartilage. Try to keep the ribs in one piece (it makes it look prettier). If there are any juices in the foil tip them in with the onions.

Heat your grill or BBQ.

Mix the BBQ sauce and honey together and brush half of it over one side of the ribs. Grill or BBQ until nicely glazed then flip the ribs, brush with the rest of the honey BBQ and grill again.

To serve slice the loaf in half and butter the inside. Toast until golden.

Spread the cooked onions over the base then top with the ribs. Stick the lid on and get into it.

I served this with a sour cream slaw and BBQ grilled veggies.

Variations:

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