Friday, May 31, 2019

Boneless Baby Back Rib Sandwiches – Like a McRib, Only with Ribs

Yes, I’ve had a McRib sandwich, and no, I didn’t know it contained 70 ingredients, with baby back ribs not necessarily being one of them. I assumed they weren’t made from pristine pieces of succulent, heritage pork, but had no idea just how un-rib the McRib really was. Although, in fairness, the idea of a boneless baby back rib sandwich is brilliant, and for that I’ll tip my cap, and say thanks to a certain fast food franchise.

As it turns out, making a “real” one is quite easy to do, and the only real challenge was feeling around the edges of the racks after pulling out the bones, to check for any small bone fragments, and/or pieces of cartilage. Be sure to take your time, grab your reading glasses if you’re my age, and carefully examine every inch. Other than that, just be sure not to overcook the ribs in the oven, since falling apart meat will not be a lot of fun to grill.

I found 2 hours and 45 minutes to be perfect, but that will depend on the exact size of your baby backs. They can range from 1.5 to 3 pounds each, although most are around 2 pounds, like the ones seen here. As far as sauce goes, I’m a big fan of SFQ, and not just because it’s made by Michele and me, but also because it’s really good. Like I mentioned in the video, I usually mix up a different dry rub every time I do ribs, but I did list my basic recipe below, just in case you’re interested.

Above and beyond just any old cookout, I was thinking this would make a great Father’s Day menu item, or maybe you have a friend with a McRib fetish, and you want to blow their minds with what that particular Frankenfood is actually supposed to look and taste like. Either way, I really do hope you give this a try soon. Enjoy!

For 4 Boneless Baby Back Rib Sandwiches:
2 racks baby back pork ribs (not the larger St. Louis style)
1 cup barbecue sauce, or as needed
4 toasted sesame seed rolls (I used our famous hamburger bun recipe, and made 6 rectangles instead of 8 round buns)
1 cup coleslaw (I used our hot & sweet mustard slaw)

For the Dry Rub (this makes extra):
1/3 cup kosher salt
1/4 cup brown sugar
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon ground cumin
1 teaspoon cayenne pepper

- Season racks generously with a dry rub. Wrap in foil, and roast at 325 F. for 2 hours and 45 minutes. Pull bones, refrigerate until cold, cut, sauce, and grill to finish.


Unknown said...

Chef John, I will definitely be making this, and the dry rub sounds yummy, also. I realize you’re already married, but if you felt the need to cook more, you would be welcome in my home, no strings attached, of course! Love your voice, your videos, and your blog. Oh yes, also your recipes, of which I’ve made many. You are my go to guy! ❣️

Ross G said...

Awesome video as always. I'm glad you brought back round the outside...round the outside..round the outside..

I have a gas grill but no charcoal grill. I want the smoke flavor. Could I cheat and incorporate liquid smoke with the covered ribs during the initial cooking in the oven? Or what is your suggestion?

Thanks for everything you do!

Unknown said...

Chef John!! Hello from Southwest Florida. I have followed many of your recipes. One of my favorites is the pecan pie, made for an audience of Texans. The thought is was hands down the best pie ever. I can't wait to try to this one. Thank you for being you, your puns will no go unappreciated.

Unknown said...

Do you have any suggestions on finishing the ribs if, hypothetically speaking, someone were to live in an apartment and does not have access to a grill?

Divtal said...

Chef John, is SFQ available in stores in San Francisco? I live here, and prefer to shop for food items in real stores.

Pat said...

thx for the recipe the rub looks great simple and packed with flavour

Jim D said...

I don't have a grill -- what would you recommend folks who are sadly grill-less do to finish their refrigerated ribs?

frobuttfart said...

um how do i make the bbq sauce ? thank you

Unknown said...

Mc-loving it! While here, can you show us a Calabrese Antipasto. Thank you Chef!

Don Gringo said...

What did you do with those accumulated juices left in the pan?

Chef John said...
This comment has been removed by the author.
Chef John said...

For folks in San Francisco area, here is a link for a store near you! (call first to make sure!)

Divtal said...

Thank you for the SF, and Bay Area outlets for SFQ.

Two of them, in the city, are new to me. I always welcome new places to explore!

Unknown said...

Where's the peach cobbler recipe

Mozella said...

For RossG, the person with a gas grill only, try making a pouch out of heavy duty foil shaped like a 3"x5" envelope. Fill it with wood chips of your choice and seal it completely. Poke a 1/8" hole in one side with a pencil and put the pouch on your grill, preferably resting down on the flavor bars or a special grate or other fixture placed as close to the flame as possible. A bent up coat hanger will work. The idea is to get the smoker pouch very close to the flame. When it begins to smoke, put the meat on your grill and enjoy a flavor very close to what you get on a charcoal grill. This method also closely replicates a real Italian wood fired pizza oven if you use it in conjunction with a pizza stone preheated on your gas grill until it's screaming hot.

Chris J said...

Chef John, what are your thoughts and recommended alterations for using Louisiana style ribs?

EdmontonPete said...

Hey Chef John!
I have been following your blog for at least the last 2+ years. I think it started when I stumbled upon "Jambalaya" on the web.

I have recommended MANY of your recipes - linked them in emails - to my friends.

This may be BLASPHEMOUS... BUT have you ever considered doing a side-by-side vid with Gina from "Buon-a-petitti"? I know you do NOT like to be ON camera as a face, but you COULD be off-camera asking Gina questions... PLUS. You might want to share with Gina that KILLER recipes "Chicken Riggies" and "Chicken French"!

Just a thought...

Peter B, Edmonton, Canada (EX London, Ontario).

Mogi said...

I have had my ribs in the stove for 5 hours now,
but they still sit rock solid. Should I just continue to extend
the time?

Best regards from Sweden!

Mogi said...

I have had my ribs in the stove for 5 hours now,
but they still sit rock solid. Should I just continue to extend
the time?

Best regards from Sweden!

Mogi said...

My baby ribs have been in the stove for 5 h now, but the bones is hanging in there rock solid.
Should I keep em there and maybe raise the heat?

Rgds from Sweden

periwinklemau said...

I made this for Father's Day. It was incredible! Everyone went gaga over it. I even made the buns which were awesome too. Thank you Chef John for showing us the way.