Bbq Rib Sandwich Recipe

Prepare and season

Preheat oven to 300°F (150°C). Pat ribs dry with paper towels. In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder and onion powder. Rub the spice mix evenly over both sides of the ribs.

Slow-cook the ribs

Place ribs bone-side down on a foil-lined baking sheet or in a roasting pan. Add 1/4 cup water to the pan, cover tightly with heavy-duty foil and roast in the oven for 2 to 2¼ hours, until very tender and meat pulls easily from the bone.

Finish with BBQ sauce

Remove foil and brush ribs with about half of the BBQ sauce mixed with apple cider vinegar (and brown sugar if using). Increase oven temperature to 425°F (220°C) and return ribs, uncovered, for 10–12 minutes to caramelize the sauce. Alternatively, finish on a hot grill for 5–8 minutes, turning and basting with remaining sauce until edges are slightly charred.

Shred the meat

Let ribs rest 5 minutes. Using two forks or meat shredders, pull the meat off the bones into bite-size pieces. Toss shredded meat with remaining BBQ sauce to coat, keeping some sauce aside for serving if desired.

In a large bowl combine mayonnaise, apple cider vinegar, Dijon mustard, sugar or honey, salt and black pepper. Whisk until smooth. Add shredded cabbage, grated carrot and sliced red onion. Toss to combine. Taste and adjust seasoning; chill while ribs finish so flavors meld (at least 15 minutes).

Slice the onion into very thin rings or half-rings. Separate into individual strands. In a bowl combine flour, cornstarch, smoked paprika, salt and black pepper. Toss onion slices in the dry mix until evenly coated. Shake off excess.

Heat oil in a deep skillet or pot to 350°F (175°C) (or medium-high until a small scrap of coated onion sizzles immediately). Fry in batches, spreading the onions so they have room; fry 2–3 minutes per batch until golden and crisp. Use a slotted spoon to transfer to a paper-towel-lined tray and immediately season with a light sprinkle of salt. Keep warm or re-crisp briefly in a 350°F (175°C) oven for 3–4 minutes before serving.

While ribs rest and slaw chills, make the sandwich mayo: in a small bowl combine mayonnaise and yellow mustard (if using). Stir until smooth. Taste and adjust seasoning.

Toast the buns: spread butter on cut sides of buns and toast in a skillet over medium heat or on a griddle until golden, about 1–2 minutes per side.

Assemble the sandwiches: spread about 1 to 2 tablespoons of the mayo mixture on both top and bottom bun halves. Pile a generous portion (about 1/2 cup) of shredded BBQ rib meat onto the bottom bun. Spoon a few tablespoons of slaw over the meat (to taste). Top with a handful of onion straws for crunch. Garnish with chopped parsley or chives if desired. Add the top bun and press gently.

Serve: serve immediately with extra BBQ sauce and slaw on the side. Provide napkins — these are juicy sandwiches.