WHY ARE THEY CALLED ST LOUIS STYLE RIBS RECIPES
CHEF JOHN'S COPYCAT MCRIB® SANDWICH RECIPE | ALLRECIPES
I tip my cap to a certain fast food franchise for coming up with the idea for a boneless baby back rib sandwich, the only downside being that they use about 60 mystery ingredients-- ribs not necessarily being one of them. That's why you should try this easy homemade version with real ribs; simply bake, chill, cut, sauce, finish on the grill, and voila! One of the best sandwiches I've ever had.
Provided by Chef John
Categories Pork Baby Back Ribs
Total Time 11 hours 0 minutes
Prep Time 10 minutes
Cook Time 2 hours 50 minutes
Yield 4 large sandwiches
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Mix salt, brown sugar, chili powder, pepper, cumin, and cayenne together for the rub.
- Place ribs on a foil-lined baking sheet. Season both sides generously with some of the rub. Reserve remaining rub for another use. Cover top with parchment paper and wrap foil over the edges. Cover the whole baking sheet with another large sheet of foil, sealing in the sides.
- Bake in the preheated oven until tender, about 2 hours and 45 minutes.
- Unwrap ribs and let cool briefly until safe to handle. Pull out the bones, stuffing any loose pieces of meat back into the holes and checking carefully for bone fragments. Wrap ribs back up and refrigerate until cold, 8 hours to overnight.
- Cut each rack in half. Brush both sides generously with barbecue sauce.
- Preheat a charcoal grill for high heat and lightly oil the grate.
- Grill ribs until heated through, 3 to 4 minutes per side. Remove from grill and brush with more barbecue sauce.
- Drizzle more barbecue sauce onto each roll. Sandwich each rib section between a roll and top with coleslaw.
Nutrition Facts : Calories 963.1 calories, CarbohydrateContent 80.5 g, CholesterolContent 179.5 mg, FatContent 51.7 g, FiberContent 5.6 g, ProteinContent 44.9 g, SaturatedFatContent 18.2 g, SodiumContent 8820 mg, SugarContent 33 g
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Menu Description: "Fresh spinach tossed with tomatoes, red peppers, onions, almonds and topped with grilled shrimp. Served with bacon vinaigrette." Here's another great vinaigrette from Applebee's—a perfectly sweet and sour concoction packed with bits of real bacon. Medium shrimp are sprinkled with a secret seasoning blend, then grilled and arranged on top of the two large dinner-size salads this recipe yields. You can also split these up to serve four smaller side salads. There will be extra vinaigrette, so by adding a bit more spinach, you can even stretch this recipe to serve six when that couple who never calls ahead shows up unexpectedly on your stoop at chow time. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
Provided by Todd Wilbur
Total Time 20 minutes0S
Prep Time 10 minutes0S
Cook Time 10 minutes0S
Number Of Ingredients 23
Nutrition Facts : Calories 620 calories
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