Check out this GIANT Ribwich. Ribs rubbed with our new Magic Dust Hot, de-boned, slathered with Lane's Lane's 'Lil Spicy' sauce, cheese, pickles and diced onion, slammed on a freshly toasted bun. Avert your eyes Ronald, this sandwich will blow your wig off.
Ribwich
Ribwich
Rated 4.3 stars by 4 users
Servings
6
Cook Time
5 hours
Ingredients
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2 racks of Baby Back Pork Ribs
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1 Large Vienna Loaf (or similar)
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Lane’s Magic Dust Hot
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Lane’s Lil Spicy Sauce
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Honey
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100g Butter
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‘Burger Style’ Cheese Slices
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1 Med Brown Onion
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Bread and butter pickles
Directions
Remove the silvery membrane off the underside of the ribs. This won't breakdown during cooking and will become tough and chewy.
Fire up your smoker and aim for an ambient temperature between 250f/120c to 275f/135c.
Add a binder (we used our One Legged Chicken Hot Sauce) Then rub/season your ribs with Magic Dust Hot
Put the racks in the smoker along with a couple of chunks of your chosen wood if cooking with charcoal.
Cook until a nice bark appears with a dark red brown colouration, 2-ish hours.
Once happy with your bark/colour, wrap in foil with a drizzle of honey & a few knobs of butter
Cook for a further 1-2 hours or until the ribs are probing like butter between the bones and so you are able to twist/remove the bone with ease. It's ok to have soft ribs for this sandwich!
Open the top of the wrap to allow the rub/bark to re-set this should only take 15-30 mins
Cut the loaf of desired bread lengthways, lathered the inside with butter and placed on the smoker or under a grill to toast the bun.
Once happy with colour, texture and flavour/glaze on the ribs, remove from smoker and get ready to remove the bones. IT'S GONNA BE HOT - so wear double gloves or an insulated pair under your disposables.
You're going to need gentle hands for this, the ribs should be cooked to perfection to be able to grab the exposed bone and turn like a key and just wiggle out. Remove all the bones so you have 2 complete boneless racks (excuse me while I wipe the drool away)
Take your bread out of the grill and add your first de-boned rib. Lay out slices of cheese on top of the rib. add your second rib then another layer of cheese.
Dice the onion and add to a small bowl of water. Hydrating the onions like this will help take some of the bite out of the raw onion and create a sweeter, fresher flavour.
Layer on some pickles, douse with a good helping of lanes Lil Spicy Sauce, and add the bread top.
Note: With a nice fresh loaf you shouldn’t need to butter the bun. But, If you like a bit of extra mouth lubrication, spread on butter or a white sauce (Mayo, Lane’s Sorta White etc) before constructing your sandwich
VOILA! Your creation is complete! Bask in it’s glory!