Herring Pork Rib Sandwich

A whole layer of pork ribs is perfect in size for preparation of a heroic sandwich on a bun 30 cm long, which then cut into several portions at will. In preparation more meaty ribs cut from the loin area are used. They rubbed with a mixture of spices for barbecue, wrapped in foil and languish in the zone of indirect heat of the grill until they become soft. Then bones are removed from the meat layer and the pork is fried directly over the coals to a delicious crust. When frying meat smeared with aromatic spicy-sweet barbecue sauce. Lay down finished ribs on a sliced bun, add onions and pickles and готово! Time: 2 час. 15 min Difficulty: medium Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Ribs

• 1 layer of meaty pork ribs cut from a loin, weighing 0.7 kg
• 1 bogie roll 30 cm long, cut horizontally in half
• 1 tbsp. l brown sugar
• 2 tsp chili powder
• 2 tsp smoked paprika
• 1/4 tsp granulated garlic
• Onion rings and sliced pickled cucumber, for filing

Barbecue sauce

• 3/4 Art. ketchup
• 1/4 Art. cider vinegar
• 1/3 Art. brown sugar
• 2 tbsp. l honey mustard
• 2 tsp hot sauce
• 1 tsp chili powder
• 0.5 tsp smoked paprika
• 1/4 tsp granulated garlic
• 1/4 tsp liquid smoke (optional)

Recipes with similar ingredients: pork ribs, pork, buns for sandwiches, barbecue sauce, liquid smoke, chili seasoning, garlic granules, paprika, ketchup

Recipe preparation:

1. Grilled ribs

   Prepare a direct and indirect heat zone on the street grill (if your grill is equipped with a thermometer, try to maintain the temperature about 175 ° C). Mix brown sugar and powder in a small bowl. chili, smoked paprika, garlic and 1 tsp. salt and 1/4 tsp black pepper.

2. Insert the knife between the membrane and the ribs on the back. layer. Hold the separated tip of the membrane firmly with paper Pull out and discard with a towel to squeeze it. Sprinkle with the mixture spice both sides of the ribs and rub it. Screw the ribs tightly into aluminum foil and put in an indirect heat zone. Fry turning the bundle over once until the meat is tender and depart from the bones, but it should not fall apart, from 1 hour 15 minutes to 1 hour 30 minutes.

3. Barbecue sauce

   Meanwhile, in a small saucepan, mix ketchup, vinegar, light brown sugar, honey mustard, spicy sauce, powder chili, smoked paprika, granulated garlic, liquid smoke, if use it, and 1/4 tbsp. water. Bring to a boil and cook on medium heat, stirring occasionally, until thick, 10-12 minutes.

4. When the ribs become soft, remove them from the grill and unfold (not extinguish the grill). Allow to cool so that they can be held, do not burning fingers. With a knife, cut the skin on the back of the ribs and gently pull out the bones, keeping the formation intact.
5. Increase the heat of the grill to strong, preparing a zone of direct heat. Place boneless meat on the grill, convex side up and brush with barbecue sauce. Fry until the underside becomes crispy, about 2 minutes. Gently turn the meat over and grease the lower side of the ribs with a lot of sauce. Keep frying until the meat becomes glossy and crisp, another 2-3 minutes.
6. Put a layer of meat on a bun, brush with sauce and cover with onions and pickles. Cut the sandwich into 4 pieces. Serve with additional portion of sauce in a separate container.