Rib & Pork Sampler Recipe

Prepare ribs

Preheat oven to 275°F (135°C). Remove membrane from the bone side of the half rack if present by sliding a small knife under the membrane and pulling it off using a paper towel for grip.

Apply rub

Mix kosher salt, coarse black pepper, paprika, brown sugar, garlic powder and onion powder in a small bowl. Brush both sides of ribs with 1 tablespoon mustard to help the rub adhere, then evenly rub the spice mix over both sides.

Slow-cook

Place ribs bone-side down on a foil-lined baking sheet. Pour 120 ml apple juice or cider into the pan (this keeps moisture). Tightly tent the ribs with aluminum foil and roast in the preheated oven for 2 to 2 1/2 hours, until meat is tender and pulls back from bones about 1/4 to 1/2 inch.

Glaze and finish

Remove foil and increase oven temperature to 400°F (205°C) or set grill to medium-high. Brush ribs with 60 ml barbecue sauce and return to oven or grill, uncovered, for 8–12 minutes, basting once, until sauce is sticky and caramelized. Let rest 5 minutes, then slice into individual ribs or leave as a half rack for plating.

Warm and season

If using pre-cooked pulled pork, warm gently in a saucepan over low heat with 2 tablespoons (about 30 ml) barbecue sauce and the chopped onion. If you are cooking from raw pork shoulder (not required for menu serving), cook to internal temp 195–205°F (90–96°C) and pull apart with forks before tossing with sauce. Taste and adjust salt, pepper and smoked paprika as needed.

Portion

Measure and portion 1/4 lb (about 113 g) of pulled pork per sampler. Keep warm until plating.

Toast

Spread softened butter on cut sides of the bun and toast in a skillet over medium heat or under a broiler for 1–2 minutes until golden. Keep warm.

Portion sides

Select two signature sides. Reheat prepared sides (cole slaw served cold — no reheating). For hot sides like mac & cheese or baked beans, reheat in a microwave or oven until hot (mac & cheese: 2–3 minutes in microwave; baked beans: simmer on stove 4–6 minutes). Portion approximately the listed amounts (100–120 g) per side per sampler.

On a serving plate, place the half rack of glazed ribs (or sliced ribs) and a 1/4 lb mound of pulled pork. Place the toasted bun on the side for building a sandwich with the pulled pork. Add the two selected signature sides in separate ramekins or compartments. Garnish with pickles or pickled jalapeños and a sprinkle of chopped parsley. Serve extra barbecue sauce on the side if desired.

Substitutions: If substituting brisket, add $3.25 and swap the pulled pork portion for an equivalent 1/4 lb portion of sliced brisket. For sausage add $3; for turkey add $1 — prepare and portion the substitute protein in the same way as the pulled pork for plating and saucing.