Pin It Tender, smoky ribs slathered in spicy barbecue sauce, layered with tangy pickles and crisp slaw, all nestled in a toasted bun. It's a bold, flavor-packed sandwich perfect for rib lovers who crave something exciting at mealtime.
I first made these sandwiches for a backyard get-together and was amazed at how quickly they disappeared. Everyone grabbed seconds, loving the mix of saucy ribs and sharp pickles in every bite.
Ingredients
- Pork Ribs: 1.2 kg (2.5 lbs) pork baby back ribs, 1 tbsp kosher salt, 1 tsp black pepper, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper
- Spicy BBQ Sauce: 1 cup (240 ml) barbecue sauce, 2 tbsp hot sauce (e.g., Frank's RedHot), 1 tbsp honey, 1 tsp apple cider vinegar
- Sandwich Assembly: 4 large brioche or sandwich buns (split), 1 cup (about 6–8 slices) dill pickles (sliced), 1 cup coleslaw (store-bought or homemade), 2 tbsp unsalted butter (melted)
Instructions
- Prep Ribs:
- Preheat oven to 150°C (300°F). Line a baking sheet with foil. Remove thin membrane from the back of the ribs, pat dry, and rub evenly with mixed spices (salt, pepper, paprika, garlic powder, onion powder, cayenne).
- Bake and Sauce:
- Place ribs on foil-lined baking sheet, cover tightly with foil, and bake for 2 hours until tender. Simmer barbecue sauce, hot sauce, honey, and apple cider vinegar in a saucepan for 10 minutes.
- Finish Ribs:
- Remove foil. Brush ribs with spicy BBQ sauce, then bake uncovered for 10–15 minutes or broil for 3–4 minutes until caramelized and sticky.
- Rest and Slice:
- Let ribs rest for 10 minutes. Carefully remove bones and slice meat into large chunks.
- Toast Buns:
- Brush buns with melted butter and toast in a skillet or under broiler until golden.
- Assemble Sandwiches:
- Pile rib meat onto bottom of buns, top with pickles and coleslaw, drizzle with extra sauce, cover with top bun, and serve immediately.
Pin It These rib sandwiches have become a newfound favorite for weekend family lunches. Sharing them fresh from the oven brings everyone to the table with eager hands and big smiles.
Required Tools
Baking sheet, aluminum foil, small saucepan, basting brush, sharp knife, skillet or broiler
Allergen Information
Contains gluten in the buns and dairy in the butter. Buns and coleslaw may also include eggs or mustard; always check ingredient labels.
Nutritional Information (per sandwich)
Calories: ~650. Total Fat: 28 g. Carbohydrates: 52 g. Protein: 44 g.
Pin It Serve these sandwiches hot for ultimate flavor and texture. Everyone will enjoy the bold mix of smoky, spicy, and tangy tastes in every bite!
Recipe FAQs
- → How can I make the ribs extra tender?
Bake the ribs tightly covered with foil at a low temperature to lock in moisture and ensure tenderness.
- → Can I use a different cut of pork?
Yes, pork shoulder or pulled pork can be substituted for ease or different texture in the sandwich.
- → What buns work best?
Brioche or sturdy sandwich buns provide the best structure for holding the rib meat, pickles, and slaw.
- → How do I increase spiciness?
For more heat, add extra hot sauce to the BBQ sauce or include fresh jalapeño slices on the sandwich.
- → Is it suitable for meal prepping?
Cook ribs ahead, refrigerate, then reheat and assemble sandwiches just before serving for convenience and flavor.
- → Any pairing suggestions?
Serve with cold lager, hoppy IPA, or sweet tea to complement the spicy, smoky flavors in the sandwich.