Spare Rib Sandwiches Recipes

GIANT BBQ RIB SANDWICH (TO FEED A CROWD) RECIPE BY TASTY

Steps:

• Preheat the oven to 300°F (150°C).
• Lay the ribs on a long sheet of aluminum foil. Combine the paprika, pepper, brown sugar, salt, garlic powder, onion powder, cumin, and chili powder in a small bowl, then cover the ribs evenly on both sides, pressing the rub into any cracks and smoothing out any large lumps. Wrap the foil around the ribs, making sure they're completely sealed. It's important that the juices of the ribs stay inside the foil to keep the ribs moist during cooking. Use more sheets of foil if necessary.
• Bake the ribs for 3-3½ hours, until tender. Unwrap the ribs carefully, then wiggle the bones out slowly. If you're having trouble removing the bones, use a knife to make small cuts in the meat to aid their removal. Preheat the broiler on your oven.
• Combine the barbecue sauce and honey in a small bowl and brush both sides of the deboned slab of ribs generously, being sure to carefully handle the ribs since the meat will be super tender.
• Broil the ribs for about 5 minutes until the glaze is bubbling and starting to brown.
• Slice the bread loaf in half lengthwise, then butter both sides of the bread. Sprinkle sesame seeds on the outside of the bread, then toast under the broiler for a few minutes. Keep a careful eye on it as they will burn extremely quickly.
• With two long spatulas or knives, carefully transfer the glazed ribs to the bottom bread half, then top with the caramelized onions, parsley, and the top half of bread. Cut into about 8 2-inch (5-cm) sandwiches, and serve.
• Enjoy!

COUNTRY RIB SANDWICHES

Steps:

• Place onion in a 3-qt. slow cooker; top with ribs. Combine the ketchup, plum sauce, chili sauce, brown sugar, celery seed, garlic powder, liquid smoke if desired, and allspice; pour over ribs., Cover and cook on low for 6-7 hours or until meat is tender. Shred meat with 2 forks. Serve on rolls.

SPARE-RIB SANDWICHES

Steps:

• Place ribs in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Drain; return ribs to pan. In a small bowl, combine the lemonade concentrate, water, chili sauce, brown sugar and vinegar. Pour two-thirds of the sauce over ribs; set remaining sauce aside. Cover and cook over medium heat for 50-55 minutes or until meat is tender and sauce is thickened. , When cool enough to handle, shred meat with two forks. In a large saucepan, whisk cornstarch and reserved sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shredded pork; heat through. Serve on buns.

SHORT RIB SANDWICHES

Steps:

• Preheat the oven to 300 degrees F.
• Salt and pepper the short ribs. In a heavy pot, heat a couple tablespoons of olive oil over high heat. Sear the short ribs on all sides, about 2 minutes. Remove to a plate.
• Reduce the heat to medium high. Add the carrots, garlic and onion and begin to cook, stirring. After a minute or 2, pour in the wine and broth and stir to combine. Set the short ribs back in the pot, put on the lid, transfer to the oven and bake until the short ribs are tender and literally falling off the bone, 2 1/2 to 3 hours.
• Transfer the ribs to a board, then remove the meat from the bones and shred. Skim the fat from the top of the vegetables, return the meat to the pot and stir.
• Meanwhile, bake the baguette until warm, about 10 minutes. Split it down the middle and spoon the short rib meat down the length of the bottom of the baguette. Then spoon the veggies and some sauce over the top. Place the other half of the baguette on top, then slice into pieces with a sharp serrated knife. Serve immediately.

INSTANT POT RACK O' RIBS SANDWICH

Steps:

• Whisk together the chile powder, salt, paprika, onion powder, garlic powder, pepper and 2 tablespoons of the sugar in a small bowl until completely combined and no lumps remain. Spread the mixture evenly over the ribs, pressing it into the flesh on all sides. Let sit at room temperature for at least 1 hour or wrap tightly with plastic wrap and let sit, refrigerated, for up to 48 hours.
• When ready to cook the ribs, add the apple cider to a 6-quart Instant Pot®. Set the rack in the bottom of the pot and stand the ribs up on the rack so the bones are pointing up and down, coiling both rib racks around the perimeter of the pot.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 35 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.
• Let the ribs sit, uncovered, to cool slightly, about 10 minutes (if you try and move the ribs while they are hot, they will fall apart). Transfer the ribs to a rack set inside a baking sheet and let sit until cool enough to handle, about 10 minutes more.
• When cool enough to handle, remove the bones; they will be loose enough to pull out of the rack with little or no resistance. Using small tongs, pliers or your fingers, pinch each bone on the larger, exposed end and jostle to loosen, then pull straight back to remove. You may have to hold the meat in place when you pull the bones. Discard the bones. Tent the ribs with foil and set aside until ready to sauce.
• Meanwhile, remove the rack and set the pot to high saute. Add the barbecue sauce, ketchup, mustard, Worcestershire and remaining 1/2 cup sugar and cook, stirring frequently, until the sauce is reduced and thickened, 20 to 25 minutes.
• Position an oven rack in the highest position in the oven and set to broil on high.
• Generously brush the ribs with the sauce and broil until the sauce is bubbling and browning in spots, 1 to 4 minutes, depending on your broiler. Reserve the remaining sauce for serving.
• Combine the butter and garlic in a small bowl and brush liberally over the entire surface of both loaves of bread, crust and cut sides. Toast the bread on a baking sheet under the broiler, 1 to 2 minutes per side.
• Place one rack of ribs on the bottom half of each loaf meaty-side up. Drizzle with the remaining sauce and top with the pickles, onions and the top half of the loaf. Cut into 3-inch sandwiches and serve with chips.

SWEDISH SPARERIBS

Steps:

• In a small bowl, mix together the pepper, sugar, salt and allspice. Sprinkle the spice mixture generously over each rib.
• Melt butter in a large skillet over medium-high heat, but be careful not to burn. Brown ribs on all sides in the butter. Pour in the beef broth, cover, and reduce heat to low. Simmer for about 1 1/2 hours, or until ribs are fork tender. Do not remove the lid from the skillet during cooking.

GRILLED CHEESE AND SHORT RIB SANDWICHES WITH PICKLED CARAMELIZED ONIONS AND ARUGULA

Steps:

• For short ribs:
• Sprinkle beef with salt and pepper. Melt butter in large wide pot over medium-high heat. Working in 2 batches, cook beef until browned, about 6 minutes per batch. Transfer to large rimmed baking sheet. Add celery, carrots, and onion to pot and sauté until beginning to soften and brown, stirring often, about 5 minutes. Add wine, broth, Sherry, garlic, bay leaves, and thyme sprig; bring to boil, scraping up browned bits. Season with salt and pepper. Return ribs to pot, propping up on sides and arranging in single layer. Cover, reduce heat to medium-low, and simmer 1 hour.
• Using tongs, turn ribs over in pot. Cover and simmer until ribs are tender and sauce is very thick, occasionally rearranging ribs in pot to prevent sticking, about 1 1/2 hours longer. Uncover and cool 30 minutes. Transfer ribs to work surface. Discard bay leaves and thyme sprig. Spoon off fat from sauce in pot. Remove meat from bones; discard bones. Cut meat into 3/4 -to 1-inch pieces, trimming any fat. Return meat to pot. DO AHEAD: Can be made 2 days ahead. Chill until cold; cover and keep chilled. Rewarm just until lukewarm before using.
• Pickled caramelized onions:
• Melt butter in large skillet over medium-high heat. Add onions, sprinkle with salt, and sauté until beginning to brown, stirring frequently, about 10 minutes. Add vinegar and sugar and cook until almost all vinegar is absorbed, about 1 minute. Season with salt and pepper. Transfer to microwave-safe bowl; cool. DO AHEAD: Can be made 2 days ahead. Cover; chill. Microwave in 15-second intervals until lukewarm before using.
• For assembly:
• Line 2 large rimmed baking sheets with waxed paper. Butter 8 bread slices; place 4 slices, buttered side down, on each prepared sheet. Divide short rib mixture among bread slices, about 1/2 cup for each. Divide cheese among sandwiches. Spoon about 1/4 cup onions over each sandwich. Place large handful of arugula atop onions. Top with remaining 8 bread slices. Spread bread with butter. DO AHEAD: Can be prepared 1 hour ahead. Cover with plastic wrap and store at room temperature.
• Heat griddle or 2 large skillets over medium heat. Working in batches, cook sandwiches until bread is golden brown and cheese melts, about 3 minutes per side. Transfer to work surface. Cut each in half on diagonal. Transfer to plates and serve.