Boneless Rib Sandwich - ★Cooking Recipes★

This beautiful boneless rib sandwich can be made in a smoker or in an oven. Courtesy of John Yuen of Pig Out BBQ.
Directions for: Boneless Rib Sandwich

Ingredients

Ribs & Dry Rub

4 St. Louis rib tips

cup paprika

cup brown sugar

1 tsp cayenne pepper

1 tsp black pepper

tsp salt

1 Tbsp garlic powder

1 Tbsp onion powder

tsp cloves

tsp mustard powder

cup liquid smoke

BBQ Sauce

1 cup ketchup

cup honey

2 tsp dry mustard

2 tsp salt

2 tsp pepper

5 Tbsp paprika

cup molasses

medium onion, chopped

2 clove garlic, finely chopped

2 Tbsp onion powder

2 Tbsp garlic powder

cup water

Assembly

4 Kaiser rolls

2 spring pickles, sliced

1 red onion, thinly sliced

Directions

Ribs & Dry Rub

1. If using a smoker, preheat smoker to 225F; otherwise, preheat oven to 350F.

2. Rub rib tips with dry rub and place in a large roasting pan.

3. If using an oven, spray ribs with liquid smoke and place in roasting pan.

4. Braise ribs in the oven for 5 hours, or until meat easily falls off the bone.

5. If using a smoker, smoke ribs for 2 hours, or until ribs are browned and cooked through.

6. Preheat oven to 350F.

7. Remove ribs from the smoker and place roasting pan into the oven to braise for 3 hours, or until meat easily falls off the bone.

BBQ Sauce

1. While ribs cook, combine ketchup, honey, brown sugar, dry mustard, salt, pepper, paprika, molasses, chopped onion, garlic, onion powder, garlic powder, and cup of water in a large pot.

2. Bring mixture to boil over medium-high heat; reduce to medium-low and simmer for 1 hour.

Assembly

1. Preheat grill to medium-high.

2. Remove bones from the ribs.

3. Brush rib tips with barbecue sauce and sear on the grill for 2 minutes per side, or until a crust forms on the outside.

4. Place the ribs on a halved Kaiser bun; top with pickles, onions, and more barbecue sauce. Add second bun and serve.

5. Note: Barbecue sauce will keep in the fridge for up to 2 weeks.

See more: Comfort Food, Pork, BBQ, Dinner, Lunch