I tip my cap to a certain fast food franchise for coming up with the idea for a boneless baby back rib sandwich, the only downside being that they use about 60 mystery ingredients — ribs not necessarily being one of them. That's why you should try this easy homemade version with real ribs; simply bake, chill, cut, sauce, finish on the grill, and voilà! One of the best sandwiches I've ever had.
Ingredients
- 0.33 cups kosher salt
- 0.25 cups brown sugar
- 2 tablespoons chili powder
- 2 tablespoons freshly ground black pepper
- 1 tablespoon ground cumin
- 1 teaspoon cayenne pepper
Instructions
-
1
Preheat the oven to 325 degrees F (165 degrees C).
-
2
Mix salt, brown sugar, chili powder, pepper, cumin, and cayenne together for the rub.
-
3
Place ribs on a foil-lined baking sheet. Season both sides generously with some of the rub. Reserve remaining rub for another use. Cover top with parchment paper and wrap foil over the edges. Cover the whole baking sheet with another large sheet of foil, sealing in the sides.
-
4
Bake in the preheated oven until tender, about 2 hours and 45 minutes.
-
5
Unwrap ribs and let cool briefly until safe to handle. Pull out the bones, stuffing any loose pieces of meat back into the holes and checking carefully for bone fragments. Wrap ribs back up and refrigerate until cold, 8 hours to overnight.
-
6
Cut each rack in half. Brush both sides generously with barbecue sauce.
-
7
Preheat a charcoal grill for high heat and lightly oil the grate.
-
8
Grill ribs until heated through, 3 to 4 minutes per side. Remove from grill and brush with more barbecue sauce.
-
9
Drizzle more barbecue sauce onto each roll. Sandwich each rib section between a roll and top with coleslaw.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Peach Cobbler Coffee Cake
If you're looking for a fun way to use up a few ripe, summer peaches and happen to enjoy having cake for breakfast, this peach cobbler coffee cake recipe is for you. Fresh peach slices are simmered on the stovetop with brown sugar and cinnamon to form a gooey peach cobbler-style filling that you'll layer into rich sour cream coffee cake batter. The cake is then capped with an iconic cinnamon-sugar pecan crumble topping before baking into a coffee cake that's too good not to share. And you'll have plenty to go around, as this decadently dense, moist 9x13-inch coffee cake is perfect for a crowd.
Satiny Chocolate Glaze
Satiny chocolate drizzle for a Bundt cake. It's also great on cookies and doughnuts.
Butternut Squash and Spicy Sausage Soup
Fall is my favorite time of year because I can make this butternut squash and spicy sausage soup. It's filling and delicious! There are many ways to customize the ingredients to suit your tastes. Sometimes, I used flavored rice, depending on what I had on hand. Also, add more or less chicken broth to make the soup's thickness fit your liking.