I’ve got my BBQ ribs on the bone, I’m just about to fire up the grill. It’s already about 100 degrees outside. I’m absolutely starving, but I’m gonna try to be patient. I’m gonna let the whole thing sit. I’m gonna let the grill heat up. I’m gonna let the meat sit there. I’m gonna let it sit there. And I’m gonna wait. And I’m gonna wait. And I’m gonna wait.
Ribs are one of my favorite foods, so I was more than happy to be invited to the first ever Ribfest at St. Louis Rib Company. St. Louis Rib Company is a family owned company, started by the same people who started St. Louis Barbeque, the largest retail barbecue store in the country. It’s a family business that has been in operation for nearly 70 years.
I recently bought a new BBQ grill, and one of the first things I did was build a giant rib sandwich. I took a picture of the sandwich and posted it on Instagram, and people went crazy for it. One of them was my friend Andy, and he said it reminded him of a sandwich he once had at a BBQ joint in Kalamazoo, Michigan. So, since I live in Michigan, I decided to recreate it at home.
A sandwich with an entire slab of bbq ribs!
Here’s what you’ll need!
Sandwich with a Giant BBQ Rib (To Feed A Crowd) 8 servings
Sandwich with a Giant BBQ Rib
1 rack baby back ribs (no membrane) (this is essential for de-boning)
Rub with a dry cloth paprika (2 tblsp.) 1 teaspoon of pepper brown sugar (two teaspoons) 1 teaspoon garlic powder 2 tablespoons salt 1 teaspoon powdered onion cumin (1 teaspoon) 1 teaspoon cayenne pepper
14 cup honey 1 cup barbecue sauce
1 loaf of bread, big 14 cup butter, melted sesame seeds, 1 tblsp. 2 big onions, caramelized or sautéed 2 tablespoons chopped parsley Pickles Slices of white onion
Preheat the oven to 300 degrees Fahrenheit/150 degrees Celsius. Place the ribs on a large piece of aluminum foil to keep them warm. In a small dish, combine the dry rub ingredients, then coat the ribs equally on both sides, pressing the rub into any crevices and smoothing out any big lumps. Wrap the foil over the ribs tightly to ensure that they are fully sealed. If required, use more sheets. To keep the ribs wet while cooking, it’s critical that the fluids from the ribs remain within the foil. 3 to 312 hours in the oven, until the ribs are tender. Carefully unwrap the ribs, then gently wriggle the bones out. If you’re having difficulty removing the bones, make tiny incisions with a knife to aid removal. In a dish, combine the glaze ingredients and liberally coat both sides of the deboned slab of ribs, taking careful not to overhandle the ribs since they are very delicate. Broil the ribs for approximately 5 minutes, or until the glaze begins to bubble and color. Remove from the equation. Butter both sides of the bread after slicing it in half to the desired thickness. After sprinkling sesame seeds on top, toast your bread in the broiler for a few minutes. Keep a close watch on it since it will burn fast. Carefully transfer the glazed ribs to the bread with two long spatulas or knives, then top with onions, parsley, and the top bun. Serve by slicing into 2-inch sandwiches.
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Ribs and sandwiches are both great ways to consume BBQ. The one thing they don’t have in common, however, is their size. The average sandwich is pretty small, and there’s not much meat inside those ribs. So, how do those two items compare? You probably won’t find anything as big as this giant rib sandwich.. Read more about bbq rib sandwich toppings and let us know what you think.