Rib Sandwich Recipe

Prep the ribs

Pat the ribs dry with paper towels. Season both sides evenly with kosher salt, black pepper, smoked paprika, and garlic powder. Let sit at room temperature for 15 minutes while you heat the pan.

Sear

Heat a heavy ovenproof skillet or Dutch oven over medium-high heat. Add vegetable oil and heat until shimmering. Add ribs in a single layer (work in batches if necessary) and sear 2–3 minutes per side until deeply browned. Transfer seared pieces to a plate and reduce heat to medium.

Deglaze and combine braising liquid

With the skillet still over medium heat, add the tomato paste and brown sugar; stir and cook 30 seconds. Pour in the apple cider vinegar to deglaze, scraping up browned bits with a wooden spoon. Add beef stock, Worcestershire sauce, and hot sauce (if using). Stir to combine and bring to a gentle simmer.

Braise

Return the seared ribs to the pan, nestling them into the liquid. Cover the skillet or braising pot and transfer to a preheated 300°F (150°C) oven. Braise until ribs are fork-tender, about 2 to 2 1/2 hours. Check once after 90 minutes to ensure enough liquid remains; add a few tablespoons of stock or water if it looks dry.

Reduce sauce

When ribs are tender, remove them to a cutting board and tent with foil. Place the braising liquid on the stovetop and simmer over medium-high heat until reduced to a saucy consistency, about 8–12 minutes. Stir occasionally. Taste and adjust seasoning with salt and pepper. If using extra barbecue sauce, whisk it in now to taste.

Shred the ribs

Using two forks or tongs, shred or thinly slice the braised rib meat against the grain into bite-sized pieces. Return shredded meat to the reduced sauce and toss to coat evenly.

Toast rolls

Split the rolls or buns and lightly butter the cut sides. Heat a skillet over medium heat and toast cut sides until golden, about 1–2 minutes per side.

Season slaw (if needed)

If your quick coleslaw needs seasoning, toss it with a pinch of salt and a few grinds of black pepper to taste. Drain any excess liquid so it doesn't sog the bun.

Assemble sandwiches

Pile a generous portion (about 4–5 oz) of shredded rib meat on the bottom half of each toasted roll. Spoon a little extra sauce over the meat if desired. Top with a small handful of coleslaw and some pickled red onions for brightness. Sprinkle chopped parsley over the top, then cap with the top bun.

Optional glaze finish

If you prefer a glossy, saucier sandwich, brush the top of the meat with the optional finishing glaze or extra barbecue sauce before adding the slaw.