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BBQ Rib Sandwiches

Saucy baked pork ribs piled on toasted brioche with tangy slaw and dill pickles.

Serves 2Prep 20 minCook 20 minDifficulty mediumCuisine American

main

−Servings: 2+

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Ingredients

• Ribs and sandwiches
• 1yellow onion
• 14 ozcabbage blend
• 12 ozfully cooked pork ribs
• 2 ozBBQ spice blend
• 2 ozfresh parsley
• ½ ozDijon mustard
• 2brioche buns
• 3¼ ozdill pickles
• Coleslaw and finishing
• 2¾ tspsugar
• 1 tspapple cider vinegar
• 1 tspolive oil
• 1 tbspunsalted butter
• Barbecue sauce
• Kosher salt & ground pepper

Instructions

1. Preheat oven to 425°F. Thinly slice the onion. In a large bowl, toss half of the cabbage blend with water, ¼ tablespoon salt, and ¼ tablespoon sugar. Add half of the sliced onion and set aside for 20–25 minutes. Reserve the remaining cabbage and onion.
2. Pat ribs dry and season all over with BBQ spice. Transfer to a parchment-lined baking sheet and roast for about 10 minutes. Flip the ribs, remove and discard the bones, and keep the meat in large pieces.
3. Turn the rib meat-side up and gently press together any pieces that separated. Brush with half of the barbecue sauce and bake until the sauce is shiny and set, about 10 minutes.
4. Pick and finely chop the parsley leaves. Drain the onion and cabbage mixture, then spin or pat dry. Reserve some sliced onion for the sandwiches. Combine the remaining onion and cabbage with parsley, 2 teaspoons sugar, 2 teaspoons mustard, 1 teaspoon apple cider vinegar, and 1 teaspoon olive oil.
5. Melt 1 tablespoon butter in a skillet over medium heat. Toast the buns cut-side down until golden, 2–3 minutes. Brush the rib meat with the remaining barbecue sauce. Fill the buns with rib meat, pickles, and sliced onion; serve with the coleslaw.