Chipotle Barbecue Rib Sandwich

05.01.2023• Gourmet, Pork

This Chipotle Barbecue Rib Sandwich is layered with flavor. It starts with an overnight marinade in a spicy paste. Then the ribs are baked low and slow until the meat is fall-apart tender. Next, the bones are pulled out, leaving you a slab of rib heaven! They’re finished with a Homemade Chipotle Barbecue Sauce caramelized under the broiler. The result is a savory, spicy, sparerib sandwich that leaves an impression!

Ingredients

1 rack of spareribs membrane removed

Rub / Paste

2 tsp kosher salt
1 tsp ground coriander
1 tsp ground cumin
1 ½ tsp garlic powder
1 tsp chili powder
1 tsp pasilla powder substitute ancho or chipotle powder
1 tsp oregano Mexican dried
1 tbsp brown sugar
1 tsp freshly cracked black pepper
2 ½ tbsp canola oil
1 tbsp soy sauce

Sauce

Homemade Chipotle Barbecue Sauce Substitute: Store-bought
3 tbsp maple syrup

Sandwich

2 8 inch Sub buns or buns of choice
16 sliced Jalapenos pickled
1 small red onion sliced
jalapeno aioli

Instructions

Rub / Paste – Marinate

In a bowl, combine the first nine ingredients. Whisk to combine thoroughly. Add the canola oil and soy sauce to the spices. Mix well to make a paste.

2 tsp kosher salt, 1 tsp ground coriander, 1 tsp ground cumin, 1 ½ tsp garlic powder, 1 tsp chili powder, 1 tsp pasilla powder, 1 tsp oregano, 1 tbsp brown sugar, 1 tsp freshly cracked black pepper, 2 ½ tbsp canola oil, 1 tbsp soy sauce
Massage the spice paste evenly onto both sides of the spareribs. Wrap the rack of ribs in plastic wrap and allow to marinate in the spice rub, refrigerated, for 4 hours or preferably overnight.

1 rack of spareribs

Bake

Preheat the oven to 300 degrees F. Remove the spareribs from the fridge 20 minutes before roasting and allow them to come to room temperature. Line a large baking pan with aluminum foil.
Place the ribs on the prepared baking sheet and cover tightly with foil. Bake for 2 hours 50 minutes. Remove from the oven and let rest with the foil sealed for 10 minutes.
Remove the foil cover. To remove the bones, gently press your hand on top of the meat using a paper towel to act as a hot pad. Then with your opposite hand, grab the first bone’s end and gently twist and pull the bone straight out from the meat slab. Go slow and twist to ensure the meat is dislodged from the bone. Tuck and press the meat back into the pocket. Repeat with the remaining bones.
Cover tightly with foil and refrigerate for three to four hours. Once cool, preheat the oven to 425 °F. Remove the foil and brush with the barbecue sauce. Cook for 10 minutes. Flip the ribs over and brush with more sauce. Cook for an additional ten minutes.

Homemade Chipotle Barbecue Sauce
Turn the oven to broil. Turn so the top of the rib rack faces up, brush with the sauce, and then top with the maple syrup—broil until bubbly and caramelized.

3 tbsp maple syrup

Plating

Slice the ribs into two portions. Place one-half of the ribs on the bun. Squeeze the aioli over the ribs and top with the onions and jalapenos. Cover the bun. Place a pick on each side and slice down the middle. Repeat with the second bun. Makes four sandwiches.

2 8 inch Sub buns, 16 sliced Jalapenos, 1 small red onion, jalapeno aioli

Notes

Cooking method: These spareribs can be made on a smoker or grill using the low and slow method. Because I’m pulling the bones and want the meat to firm up, I mop them after the second cooling.