BBQ Pork Rib Sandwich With Corn Slaw Recipe
Prep Time:
15 minutes
Cook Time:
3 hours, 6 minutes
Servings:
4 servings
Ingredients
  • 2 tablespoons BBQ seasoning blend
  • 1 tablespoon brown sugar
  • 3 pounds St. Louis-style pork ribs
  • ½ cup mayonnaise
  • 1 lime, juiced
  • 1 tablespoon white vinegar
  • ½ teaspoon chili flakes
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 ½ cups shredded red cabbage
  • 1 small onion, shredded
  • 1 cup canned corn, drained
  • ¼ cup fresh parsley
  • ⅔ cup barbecue sauce
  • 4 bread rolls, to serve
Directions
  1. Preheat the oven to 275 F.
  2. Mix the BBQ seasoning blend and brown sugar together in a bowl.
  3. If still attached, carefully remove the thin membrane from the back of the ribs. Pat the ribs dry with paper towels.
  4. Transfer the ribs (meaty side-down) to a baking tray and coat them all over in the BBQ seasoning and brown sugar rub.
  5. Cover the tray tightly with foil.
  6. Slow cook the ribs in the oven for 3 hours, until the meat is super tender.
  7. Meanwhile, combine the mayonnaise, lime juice, white vinegar, chili flakes, salt, and pepper in a bowl.
  8. Add the chopped red cabbage, onion, corn, and parsley, to a large bowl along with the mayonnaise dressing.
  9. Mix well to evenly coat the slaw in the dressing.
  10. Once they're done cooking, remove the ribs from the oven and discard the foil.
  11. Slather the ribs with barbecue sauce.
  12. Turn on the broiler to high. Place the ribs under the broiler for 3 to 4 minutes.
  13. Remove the ribs from the broiler, flip them, and broil on the other side for another 3 minutes.
  14. Remove from the oven and shred the rib meat, removing and discarding the bones.
  15. Serve the warm rib meat in bread rolls with the slaw.