Ever wondered what Buffalo wings and classic barbecue ribs would taste like on a hero sandwich? Find out with this baby back ribs recipe that's sweet, salty, and a little spicy. Slather it on a tender, soft loaf of French bread for a meaty marvel that's sure to be the life of the party. Recipe courtesy of Roger Mooking.
Ingredients 4 Servings
- 1 rack meaty baby back ribs, (about 2 pounds)
- 2 tablespoons firmly packed brown sugar
- 1 tablespoon Lawry's® Seasoned Salt
- 4 tablespoons Frank's RedHot® Original Cayenne Pepper Sauce, divided (plus more for spreading and serving, optional)
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice, (from 1 lemon)
- 1/2 teaspoon Lawry's® Seasoned Salt, plus more to taste
- 1/8 teaspoon McCormick® Coarse Ground Black Pepper, plus more to taste
- 2 cups shredded green cabbage, (shredded on the large holes of a box grater)
- 1/2 cup shredded carrot, (shredded on the large holes of a box grater)
- 1/4 cup diced celery
- 2 tablespoons fresh celery leaves, chopped
- 2 tablespoons fresh flat-leaf parsley, chopped
- 1 12- to 14-inch loaf soft French bread (not a baguette), split lengthwise
- Olive oil, for the bread
- Lawry's® Seasoned Salt
- McCormick® Coarse Ground Black Pepper
- 1/4 small red onion, thinly sliced
- 1/4 cup (about 1 ounce) crumbled blue cheese
- 1 For the ribs, prepare grill for indirect medium heat. For gas grills (with 3 or more burners), turn all burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) If your grill has a thermometer, aim to keep the temperature at about 350°F throughout grilling.
- 2 Insert a butter knife between the membrane and bone on backside of the rack of ribs. Grab membrane with a paper towel to grip it, then pull to remove membrane and discard. Rub ribs on both sides with brown sugar and seasoned salt. Wrap ribs tightly in aluminum foil and place on indirect-heat side of grill. Grill ribs, turning once, until the meat is tender and pulling away from the bone but not totally falling apart; about 1 hour 15 minutes to 1 hour 30 minutes. Remove ribs from grill.
- 3 Meanwhile, for the slaw, whisk mayonnaise, lemon juice, seasoned salt and pepper in a medium bowl. Add cabbage, carrot, celery, celery leaves and parsley; toss to combine. Sprinkle with additional seasoned salt and pepper to taste, if desired.
- 4 Unwrap ribs and let cool slightly, until cool enough to handle. Using a sharp knife, carefully slit skin on the back of the ribs and remove bones, keeping slab in one piece. (Use the knife to help hold down the meat while pulling out the bones.)
- 5 Place boneless rib slab on direct-heat side of grill, rounded-side up, and brush top with 2 tablespoons of the RedHot Sauce. Grill until underside begins to crisp; about 2 minutes. Carefully flip ribs and brush top with the remaining 2 tablespoons hot sauce. Continue to grill ribs until glossy and caramelized, about 2 to 3 minutes.
- 6 To assemble sandwich, scoop out most of the soft insides of the top of the French bread to make room for the toppings. Brush cut sides with oil and sprinkle with seasoned salt and pepper. Grill on direct-heat side of grill until bread is toasted and grill marks appear; about 3 minutes.
- 7 Place ribs on bottom of loaf. Brush with additional RedHot Sauce, if desired, and top with slaw, onions and blue cheese. Top with the top of the loaf. Cut into 4 pieces. Serve with extra hot sauce on the side.
NUTRITION INFORMATION(per Serving)
Nutrition information coming soon.