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GIANT BBQ RIB SANDWICH (TO FEED A CROWD) RECIPE BY TASTY



Giant BBQ Rib Sandwich (To Feed A Crowd) Recipe by Tasty image

Here's what you need: baby back ribs, paprika, pepper, brown sugar, salt, garlic powder, onion powder, cumin, chili powder, barbecue sauce, honey, bread, butter, sesame seed, large onions, fresh parsley

Provided by Alvin Zhou

Categories     Lunch

Yield 8 servings

Number Of Ingredients 16

1 rack baby back ribs, membrane removed (this is essential for de-boning)
2 tablespoons paprika
1 tablespoon pepper
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon chili powder
1 cup barbecue sauce
¼ cup honey
1 large loaf bread
4 tablespoons butter, melted
1 tablespoon sesame seed
2 large onions, sliced and caramelized
2 tablespoons fresh parsley, chopped

Steps:

  • Preheat the oven to 300°F (150°C).
  • Lay the ribs on a long sheet of aluminum foil. Combine the paprika, pepper, brown sugar, salt, garlic powder, onion powder, cumin, and chili powder in a small bowl, then cover the ribs evenly on both sides, pressing the rub into any cracks and smoothing out any large lumps. Wrap the foil around the ribs, making sure they're completely sealed. It's important that the juices of the ribs stay inside the foil to keep the ribs moist during cooking. Use more sheets of foil if necessary.
  • Bake the ribs for 3-3½ hours, until tender. Unwrap the ribs carefully, then wiggle the bones out slowly. If you're having trouble removing the bones, use a knife to make small cuts in the meat to aid their removal. Preheat the broiler on your oven.
  • Combine the barbecue sauce and honey in a small bowl and brush both sides of the deboned slab of ribs generously, being sure to carefully handle the ribs since the meat will be super tender.
  • Broil the ribs for about 5 minutes until the glaze is bubbling and starting to brown.
  • Slice the bread loaf in half lengthwise, then butter both sides of the bread. Sprinkle sesame seeds on the outside of the bread, then toast under the broiler for a few minutes. Keep a careful eye on it as they will burn extremely quickly.
  • With two long spatulas or knives, carefully transfer the glazed ribs to the bottom bread half, then top with the caramelized onions, parsley, and the top half of bread. Cut into about 8 2-inch (5-cm) sandwiches, and serve.
  • Enjoy!

Nutrition Facts : Calories 378 calories, Carbohydrate 36 grams, Fat 21 grams, Fiber 2 grams, Protein 11 grams, Sugar 27 grams

GIANT DELI SANDWICH



Giant Deli Sandwich image

Provided by Food Network Kitchen

Categories     main-dish

Time 4h10m

Yield 6 to 8 servings

Number Of Ingredients 0

Steps:

  • To make this muffuletta-style deli sandwich, slice off the top third of a 12-inch round loaf of bread. Hollow out the inside of the loaf, leaving a 1/2-inch border. Fill the loaf with a mix of deli meats and cheeses (we used prosciutto, provolone, turkey, soppressata and mozzarella), fresh basil, roasted peppers and sliced tomatoes. Drizzle with vinaigrette, then replace the bread top. Wrap the sandwich tightly in plastic wrap and weight it down with a heavy skillet; refrigerate at least 4 hours or overnight, then cut into wedges.

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