Rich’s Ribwich.

I keep seeing this rib sandwich everywhere sold by a large franchise you might have heard of before, although I have never tried it, it has always caught my eye so I thought I’d try my own. The original recipe uses reformed ribs if I’m not mistaken but today we’re using a full baby back rack.

Serves 2, Ingredients:

  • 1 rack of baby back ribs.
  • 1 large pickle/gherkin.
  • 1 small white onion.
  • Iceberg lettuce.
  • 1 tspn oregano.
  • 1tspn cumin.
  • 1 tspn smoked paprika.
  • 1 tspn salt.
  • 1 tspn cracked black pepper.
  • 1/4 tspn chilli powder.
  • 1 tspn ground coriander.
  • 2 brioche buns or bread rolls.
Spice mix.

First mix together all of the spices to create your bbq flavoured rub, once mixed rub all over your rack of ribs, top and bottom. Ideally I would leave this in the fridge overnight to marinate but its still good if you don’t have time. Now preheat the oven to 150 celsius and add your spiced ribs in a tray covered with tin foil/aluminium, add a good glug of water to stop the ribs catching on the bottom. This will take around 3 hours to cook nicely, you want the meat to just fall away from the bone so we’re cooking it slow and low as they say.

The bones should easily pull away from the meat.

With the ribs cooked allow them to cool enough to handle, now gently begin pulling the bones away from the meat leaving it intact, they should just pop right out if cooked properly. Once all of the bones are removed (also look out for any sinew and remove) I like to add some shop bought bbq sauce and gently warm in the oven, with that done its time to build our sandwich.

Toast your brioche buns/bread rolls while you thinly slice the lettuce, onion and pickle/gherkin then cut your ribs in half to make two portions. With that all done build your sandwich by placing the ribs on the bottom and topping with the other ingredients. Serve with whatever side you like eg: French fries, corn on the cob or coleslaw, maybe even all of those! Buon Appetito!!

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