Pork Rib Sandwich Recipe

Prep ribs

Preheat oven to 150°C (300°F). Pat ribs dry with paper towels. If membrane remains on bone side, slide a knife under it and peel it off. Trim excess fat.

Make rub

In a small bowl combine 1.5 tsp salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder and 2 tbsp brown sugar. Mix thoroughly.

Season ribs

Rub 1 tbsp olive oil over both sides of the ribs. Generously coat ribs with the dry rub, pressing it into the meat on both sides.

Bake low and slow

Place ribs bone-side down in a roasting pan or rimmed baking sheet. Pour 120 ml apple cider vinegar and 120 ml water into the pan (this keeps ribs moist). Cover tightly with foil. Bake in preheated oven for 2 to 2.25 hours, until meat is tender and pulling from the bone but not falling completely apart.

Finish and shred

Remove foil and increase oven temperature to 220°C (425°F). Brush ribs lightly with some of the barbecue sauce (see below) and return uncovered for 8–12 minutes to caramelize. Let cool slightly, then using two forks or tongs and a knife, pull the meat off the bones and shred into bite-sized pieces. Reserve any pan juices; skim fat and mix into shredded meat for extra flavor.

While ribs bake, whisk together 3 tbsp ketchup, 1 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tsp Worcestershire sauce, 0.5 tsp hot sauce and 0.25 tsp black pepper in a small saucepan. Simmer over low heat for 6–8 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning (add salt if needed). Reserve about 2–3 tbsp for brushing during the finish step and the remainder to toss with shredded pork.

Toast rolls

Split the rolls or buns and spread softened butter on cut sides. Toast in a skillet over medium heat or under a broiler until golden, about 1–2 minutes per side. Keep warm.

Warm pork and sauce

Place shredded pork in a medium skillet over medium-low heat. Add the reserved barbecue sauce and 1–2 tbsp of the skimmed pan juices (or water) to moisten. Stir and warm for 3–5 minutes until heated through and saucy.

Assemble sandwiches

On the bottom half of each toasted roll place a generous portion of sauced shredded pork (about 0.5 lb cooked pork per 2 sandwiches proportionally). Top with pickled red onion, a couple of pickle slices and about 1/4 cup dressed coleslaw (if using). Add cilantro leaves for freshness if desired. Cap with the top roll.

Serve

Serve immediately while warm. Provide extra barbecue sauce and napkins. Leftover pork keeps in refrigerator up to 3 days.