Servings: 8
A sandwich that has been most popular on all occasions! Mouthwatering with insane packed of flavours that just blow your minds!
Ingredients
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1 rack baby back ribs, membrane removed (this is essential for de-boning)
DRY RUB:
2 tbsp paprika
1 tbsp pepper
2 tbsp brown sugar
2 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp chilli powder
GLAZE:
1 c. barbecue sauce (285 grams)
¼ c. honey (85 grams)
1 large loaf bread
4 tbsp butter, melted
1 tbsp sesame seed
2 large onions, sliced and caramelized
2 tbsp fresh parsley, chopped
How to make Giant BBQ Rib Sandwich
Step 1: Prepare the oven. Preheat it to 300 degrees F or 150 degrees C.
Step 2: On a long sheet of aluminium foil, lay the ribs.
Step 3: In a small bowl, combine the paprika, pepper, brown sugar, salt, garlic powder, onion powder, cumin, and chilli powder.
Step 4: Coat the entire ribs with the rub, pressing it into the cracks and making sure to smooth out any large chunks. Wrap and seal the ribs completely with the foil. Note that it is important to enclose the juices of the ribs when cooking so the roast stays moist. And if needed, use more sheets of foil.
Step 5: Place inside the preheated oven. Bake the ribs for about 3 to 3 1/2 hours until tender. Then, carefully unwrap the ribs, wiggling the bones out slowly. You can make small cuts in the meat using a knife if you have trouble removing the bones.
Step 6: Ready the broiler.
Step 7: In a small bowl, mix the barbecue sauce and honey. And generously brush this on the entire deboned slab of ribs.
Step 8: Place in the oven and broil for approximately 5 minutes until the glaze is bubbling and begins to brown.
Step 9: Meanwhile, in half lengthwise, slice the bread loaf. Spread butter on each side and sprinkle the outside with sesame seeds. Under the broiler, toast the bread for a couple of minutes. Keep an eye so the bread will not burn.
Step 10: Carefully transfer the glazed ribs using two long spatulas or knives to the bottom of the half bread. Top with caramelized onions, parsley, and the other half of the bread.
Step 11: Before serving, cut the sandwich into eight 2-inches or 5cm pieces. Enjoy!
Nutrition Facts:
Calories 378 | Fat 21g | Carbs 36g | Fiber 2g | Sugar 27g | Protein 11g
Ingredients
- 1 rack baby back ribs, membrane removed (this is essential for de-boning)
- DRY RUB:
- 2 tbsp paprika
- 1 tbsp pepper
- 2 tbsp brown sugar
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp chilli powder
- GLAZE:
- 1 c. barbecue sauce (285 grams)
- ¼ c. honey (85 grams)
- 1 large loaf bread
- 4 tbsp butter, melted
- 1 tbsp sesame seed
- 2 large onions, sliced and caramelized
- 2 tbsp fresh parsley, chopped
Instructions
Step 1: Prepare the oven. Preheat it to 300 degrees F or 150 degrees C.
Step 2: On a long sheet of aluminium foil, lay the ribs.
Step 3: In a small bowl, combine the paprika, pepper, brown sugar, salt, garlic powder, onion powder, cumin, and chilli powder.
Step 4: Coat the entire ribs with the rub, pressing it into the cracks and making sure to smooth out any large chunks. Wrap and seal the ribs completely with the foil. Note that it is important to enclose the juices of the ribs when cooking so the roast stays moist. And if needed, use more sheets of foil.
Step 5: Place inside the preheated oven. Bake the ribs for about 3 to 3 1/2 hours until tender. Then, carefully unwrap the ribs, wiggling the bones out slowly. You can make small cuts in the meat using a knife if you have trouble removing the bones.
Step 6: Ready the broiler.
Step 7: In a small bowl, mix the barbecue sauce and honey. And generously brush this on the entire deboned slab of ribs.
Step 8: Place in the oven and broil for approximately 5 minutes until the glaze is bubbling and begins to brown.
Step 9: Meanwhile, in half lengthwise, slice the bread loaf. Spread butter on each side and sprinkle the outside with sesame seeds. Under the broiler, toast the bread for a couple of minutes. Keep an eye so the bread will not burn.
Step 10: Carefully transfer the glazed ribs using two long spatulas or knives to the bottom of the half bread. Top with caramelized onions, parsley, and the other half of the bread.
Step 11: Before serving, cut the sandwich into eight 2-inches or 5cm pieces. Enjoy!
