Baby Back Rib Sandwich — Bones Slide Out Every Time
BBQ Beautiful Baby Back Rib Sandwich — Bones Slide Out Every Time
Serves: 4 | Cook time: 5 hrs
Ingredients
For the Ribs:
· 2 racks baby back ribs (about 2.5–3 lbs total)
· 3 tbsp coarse kosher salt
· 3 tbsp coarse black pepper
· 2 tbsp brown sugar
· 2 tbsp smoked paprika
· 2 tsp garlic powder
· 2 tsp onion powder
· 1 tsp ground mustard
· 1 tsp chili powder
· 1 tsp cayenne pepper (optional)
For the Braising Liquid:
· 2 cups apple juice
· 1 cup apple cider vinegar
· ½ cup water
· ¼ cup honey
· 3 cloves garlic, smashed
· 1 small onion, quartered
For the Glaze:
· ½ cup peach preserves
· ¼ cup bourbon
· 2 tbsp apple cider vinegar
· 2 tbsp molasses
· 1 tbsp honey
· 1 tsp smoked paprika
· ½ tsp chili flakes (optional)
To Assemble:
· 4 soft brioche or potato buns, lightly toasted
· Pickled red onions (optional)
· Fresh coleslaw (optional)
Instructions
1. Prep the Ribs
· Remove membrane from bone side.
· Mix salt, pepper, brown sugar, paprika, garlic powder, onion powder, mustard, chili powder, and cayenne.
· Rub evenly over ribs.
· Let rest refrigerated for at least 2 hours or overnight for deeper flavor.
2. Slow Smoke the Ribs
· Preheat smoker to 225°F with your choice of wood (hickory or apple work great).
· Smoke ribs for about 3 hours, until they develop a nice bark and reach an internal temp around 165°F.
3. Braise for Tenderness
· In a deep baking dish or roasting pan, combine braising liquid ingredients.
· Place smoked ribs bone side down, cover tightly with foil.
· Bake at 275°F for 1.5 to 2 hours, until ribs are tender and the meat easily pulls away from bones.
4. Make the Glaze
· Combine glaze ingredients in a saucepan.
· Simmer over low heat until thick and glossy, about 7 minutes.
5. Finish the Ribs
· Remove ribs from braising liquid, brush generously with glaze.
· Place ribs back on smoker or under broiler for 10 minutes to set glaze and caramelize.
6. Assemble the Sandwich
· Carefully remove bones — they should slide out cleanly with little effort.
· Pile rib meat high on toasted buns.
· Add pickled onions and fresh coleslaw if desired.
· Drizzle extra glaze on top for a juicy finish.
BBQ Beautiful Tip:
Save the braising liquid! Reduce it over medium heat to make a wicked dipping sauce or drizzle for the sandwich.
BBQ Beautiful Reduced Braising Sauce
Yields: 1 cup | Cook time: 15–20 min
Ingredients
· Leftover braising liquid from baby back ribs (about 2 cups)
· 1 tbsp unsalted butter
· 1 tbsp honey or brown sugar (optional, to balance acidity)
· 1 tsp Worcestershire sauce
· Fresh cracked black pepper, to taste
Instructions
1. Strain the Liquid
o Pour the leftover braising liquid through a fine mesh sieve into a saucepan to remove solids (onion, garlic, etc.).
2. Simmer & Reduce
o Bring the strained liquid to a gentle simmer over medium heat.
o Reduce by half or until the sauce coats the back of a spoon and thickens slightly (about 15–20 minutes).
3. Finish & Balance
o Stir in butter to add richness and gloss.
o Add honey or brown sugar if the sauce tastes too tangy or sharp.
o Stir in Worcestershire sauce for umami depth.
o Season with freshly cracked black pepper to taste.
4. Serve Warm
o Use as a dipping sauce on the side or drizzle over your baby back rib sandwich for an extra flavor punch.
BBQ Beautiful Tip: For an extra smoky hit, add a few drops of your favorite smoked hot sauce or a pinch of smoked paprika while reducing.
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