#2 - 1 Full Slab Of Ribs, 1 Pound Of Meat Recipe

Preheat and prep

Preheat oven to 275°F (135°C). Remove the membrane from the bone side of the ribs by sliding a knife under it and pulling it off with a paper towel for grip. Pat ribs dry with paper towels.

Make dry rub

In a small bowl combine 2 tbs paprika, 2 tbs brown sugar, 1 tbs kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder and 1 tsp chili powder (if using). Mix thoroughly.

Season ribs

Rub 1 tsp oil over both sides of the ribs to help the rub adhere. Generously coat the ribs with the dry rub, pressing it into the meat on both sides.

Rack and add liquid

Place ribs meat-side up on a rimmed baking sheet or in a roasting pan. Pour 120 ml apple cider vinegar and 120 ml water into the bottom of the pan (not over the ribs) to maintain moisture during cooking.

Bake low and slow

Cover tightly with aluminum foil and bake at 275°F (135°C) for 2.5 to 3 hours, or until the meat is tender and has pulled back from the bone about 1/4 to 1/2 inch.

Finish with sauce

Remove ribs from oven and increase oven temperature to 400°F (200°C) or prepare a grill for medium-high heat. Brush both sides of ribs with 1 cup barbecue sauce. If using oven, return uncovered for 10-12 minutes to caramelize the sauce; if grilling, grill 4-6 minutes per side until sauce is sticky and slightly charred. Let rest 5 minutes, then slice into portions.

Season and sear

Preheat oven to 300°F (150°C) or prepare a slow cooker. Pat 1 lb pork shoulder dry. Rub with 1 tsp kosher salt, 1 tsp black pepper, 1 tbs paprika, 1 tbs brown sugar and 1/2 tsp garlic powder. In a heavy ovenproof pot or skillet, heat 1 tsp oil over medium-high and sear the meat on all sides until browned, about 2-3 minutes per side.

Braise

Add 60 ml apple cider vinegar and 120 ml water or stock to the pot. Cover with a tight-fitting lid and braise in the oven at 300°F (150°C) for 2 to 2.5 hours, or until the meat is fork-tender and pulls apart easily. Alternatively, place the seasoned meat in a slow cooker with the liquids and cook on low for 6-8 hours.

Shred and saucing

Remove meat and let rest 5 minutes, then shred with two forks or with a mixer on low. Stir in 1/2 cup barbecue sauce to taste, adjust seasoning with salt and pepper, and keep warm until assembly.

Toast buns

Split the 4 buns and butter the cut sides with 2 tsp softened butter. Toast in a skillet over medium heat or under a broiler until golden, 1-2 minutes. Watch closely to avoid burning.

Assemble sandwiches

Build sandwiches using sliced rib portions or pulled pork (or mix both): place a generous portion of meat on the bottom bun, top with pickles (2 per sandwich) and a scoop (~1/4 cup) of coleslaw if using, then crown with the top bun. For ribs, serve sliced ribs on the bun or on the side as preferred.

Prepare or reheat sides

Prepare your chosen sides (potato salad, mac and cheese, baked beans, etc.) according to their recipes or reheat prepared sides until hot. Ensure total volume equals approximately 2 quarts to feed 4–6. Keep warm and serve family-style alongside the sandwiches.

Portion and serve: This meal serves 4–6. Place ribs (sliced) and the 1 lb of pulled meat on a platter with toasted buns, pickles and sides. Offer extra barbecue sauce and napkins. If holding before service, keep meats warm in a low oven (200°F / 95°C) covered with foil for up to 45 minutes.