COUNTRY RIB SANDWICHES
Perfect for a weekday dinner or cozy weekend meal, this recipe makes fall-off-the-bone tender meat with delicious flavor. -Margaret Luchsinger, Jupiter, Florida
Provided by Taste of Home
Categories Lunch
Time 6h30m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 405 calories, Fat 13g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 713mg sodium, Carbohydrate 45g carbohydrate (13g sugars, Fiber 2g fiber), Protein 26g protein.
GIANT BBQ RIB SANDWICH (TO FEED A CROWD) RECIPE BY TASTY
Here's what you need: baby back ribs, paprika, pepper, brown sugar, salt, garlic powder, onion powder, cumin, chili powder, barbecue sauce, honey, bread, butter, sesame seed, large onions, fresh parsley
Provided by Alvin Zhou
Categories Lunch
Yield 8 servings
Number Of Ingredients 16
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!
Nutrition Facts : Calories 378 calories, Carbohydrate 36 grams, Fat 21 grams, Fiber 2 grams, Protein 11 grams, Sugar 27 grams
SPARE-RIB SANDWICHES
These sandwiches will score high with everyone. The tender pulled barbecued pork has a pleasant hint of lemon that you don't expect.-Lizz (Elizabeth) Loder, Fox Point, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 2h5m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 357 calories, Fat 16g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 160mg sodium, Carbohydrate 24g carbohydrate (20g sugars, Fiber 0 fiber), Protein 30g protein.
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