Rib Sandwich Recipe
Boneless St. Louis style pork ribs with BBQ sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork and Marinade
BBQ Sauce
Sandwich Build
Method
Pork and Marinade
- 1
Prep ribs
Pat the boneless St. Louis style pork ribs dry with paper towels. Trim any excess fat or silver skin so the pieces are even thickness (about 1 inch).
- 2
Make dry rub
In a small bowl combine kosher salt, black pepper, paprika, garlic powder, onion powder and brown sugar. Mix thoroughly to create an even rub.
- 3
Season ribs
Rub the vegetable oil over the ribs to help the rub adhere. Evenly coat both sides of the ribs with the dry rub, pressing gently so it sticks. Let rest at room temperature for 20–30 minutes or refrigerate up to overnight (cover) for deeper flavor. If refrigerated, bring to room temperature for 30 minutes before cooking.
- 4
Low-and-slow cooking (oven or smoker)
Oven method: Preheat oven to 275°F (135°C). Place ribs bone-side down (if any bone fragments) on a foil-lined baking sheet or in a baking dish. Cover tightly with aluminum foil and roast for 2 to 2½ hours, until the meat is tender and an instant-read thermometer inserted into the thickest part reaches about 195°F–203°F or the meat pulls apart easily. Smoker method: Preheat smoker to 225°F (107°C). Place ribs fat-side up on the grate and smoke for about 3–4 hours until tender, maintaining internal temp around 195°F–203°F.
- 5
BBQ Sauce
- 6
Prepare sauce
Combine the BBQ sauce, apple cider vinegar, honey or molasses, and hot sauce (if using) in a small saucepan. Warm over medium-low heat, stirring, until slightly reduced and well combined, about 4–6 minutes. Taste and adjust for sweetness or acidity as needed. Keep warm until assembly.
- 7
Sandwich Build
- 8
- 9
- 10
Assemble sandwiches
Place a generous portion (about 1/2 cup to 3/4 cup) of shredded rib meat on the bottom half of each toasted bun. Top with 2 pickle slices, a few rings of thinly sliced red onion, and 1/2 cup coleslaw if using. Spoon a little extra sauce on top if desired. Close with the top bun and press lightly.
- 11
Serve
Serve immediately while hot. Provide extra BBQ sauce and pickles on the side. Leftover ribs keep refrigerated up to 3–4 days; reheat gently with a splash of water or extra sauce to prevent drying.