Split the brioche buns and spread 1/2 tbs butter on the cut side of each. Heat a skillet over medium heat and toast buns butter-side down until golden, about 1–2 minutes. Keep warm.

Assemble immediately before serving: spread chimichurri mayonnaise on both bottom and top bun halves, place a generous spoonful of koolsla on the bottom bun, top with ribfingers, sprinkle with BBQ crumble, add pickled red onion if using, and finish with the top bun.

Iberico Ribfingers

Season ribfingers

Pat the Iberico rib fingers dry with paper towel. In a bowl, combine kosher salt, black pepper, smoked paprika and garlic powder. Toss the ribfingers with olive oil then rub the spice mix evenly over all pieces. Let rest 10 minutes at room temperature to absorb flavors.

Cook ribfingers

Heat a large skillet or cast-iron pan over medium-high heat until shimmering. Add 1 tbs olive oil. Sear ribfingers in a single layer (work in batches if needed) for 3–4 minutes per side until well browned and internal temperature reaches 70–73°C (160–165°F). Remove to a plate and let rest 5 minutes, then slice longways into finger-sized pieces if not already in strips.

Koolsla (Dutch coleslaw)

Make dressing

In a small bowl whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt and black pepper until smooth.

Combine slaw

In a large bowl toss the shredded green and red cabbage and carrot with the dressing until evenly coated. Taste and adjust salt or vinegar. Refrigerate for at least 15 minutes to meld flavors; toss again before assembling.

BBQ Crumble

Prepare crumble

Preheat oven to 175°C (350°F) or use a skillet on low. In a bowl mix panko, smoked paprika, brown sugar, chopped chives and salt. Pour melted butter over mixture and toss to coat evenly.

Toast crumble

Spread mixture on a small baking sheet and toast in the oven 6–8 minutes until golden, stirring halfway. If using a skillet, toast over low heat, stirring, until golden and crisp. Cool completely before using; it will crisp further as it cools.

Chimichurri Mayonnaise

Make chimichurri mayo

In a bowl combine mayonnaise, parsley, cilantro, oregano, minced garlic, red wine vinegar, lemon juice, olive oil, red pepper flakes, salt and black pepper. Mix until homogenous and taste—adjust lemon or salt as needed. Chill until assembly.