Spare Rib Sandwich by Joseph Denison Carey
| Serves: 1-2 | Category: Pork | Chef: Joseph Denison Carey | Course: Mains | Machine: Food Processor | Total time (min.): 210 |
Spare Rib Sandwich is an easy recipe to follow, and even the making process is mouth-watering. The Wet Rub mixture for the Spare Rib includes a number of spices which really brings out the flavour of the sandwich. Every bite is so delicious, as Spare Ribs + BBQ Sauce + Coleslaw + Kenwood = Perfect Sandwich. Try this recipe out!
Ingredients
- 1 side of Spare Ribs
For the Wet Rub:
- 1 Tbsp Coriander Seeds (Toasted)
- 1 Tbsp Cayenne Pepper
- 1 Tbsp Smoked Paprika
- 1 Tbsp Onion Powder
- Juice 1 Lime
- 2 Tbsp Olive Oil
- 2 Tbsp Brown Sugar
For the BBQ Sauce:
- 3 Tbsp Tom Sauce
- 1 Tbsp Soy Sauce
- 1 Tbsp English Mustard
- 1 Tbsp Molasses
- Salt
- Olive Oil (Splash)
For the Coleslaw:
- Red And White Cabbage And Carrots
- 1 Tbsp Mayo
- Vinegar
- Salt
Tools
- Multipro Compact +
Method
- Preheat oven to 150.
- Take all of your wet rub ingredients and blend together.
- Cover the ribs in the rub, cover the tray with foil and put them into the oven at 150 for 2hrs 30 mins.
- To make the BBQ sauce, take all of your sauce ingredients, mix together and bring to a boil on the stove, then turn off the heat.
- To make the coleslaw, grate your cabbage sans carrots, then dress with your Mayo, vinegar and salt.
- Once the ribs are done, take them out, baste them with the rub, and return to the oven at 180. Repeat this once more.
- After the 2nd time, take out of the oven and pull the meat away from the bone.
- Assemble the sandwich and serve.