This is a truly epic sandwich indeed that should serve 3-4 people, however Mrs Barry and I totally demolished it post filming! This is a bbq rib sandwich involving loin ribs / baby back ribs – yes a whole rack, drenched in barbecue sauce, topped with onions and parsley in a charred sesame seed roll. So mind blowingly good. This is part of the Barry tries series on my channel and the recipe originates from Tasty.
Pre-heat the oven to 130fan/150c or equivalent.
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 to stop any juices escaping.
Bake the ribs for 3 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 help their removal – thats what I had to do as I didn’t remove the membrane.
For the last hour whilst the ribs are cooking away work on the onions and the bbq sauce.
For the onions
Fry the onions in oil over a medium heat for 10 minutes or so in the oil with a little salt, stirring continuously until lightly golden brown. Add the sugar and vinegar and continue to cook for a further 8-10 minutes to caramelise the onions. Allow to cool until needed.
For the BBQ sauce… 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.
Now get your grill on to a medium heat. Grill 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 grill 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 thick wedges!