BBQ Roasted Rib Sandwich

From Salt Hank by Henry Laporte

This sandwich is amazing. It's combining three of our existing recipes, so if you make this entire thing, congratulations, you are officially three recipes deep into this book already (the BBQ sauce, baked ribs, and shoku onion rings). The pickled slaw is another recipe that could've made the cut as its own recipe. It's one of those things that I genuinely didn't mean to make healthy. You guys know that's not how we do things around here, but it just HAPPENS to have less fat than normal coleslaw and tastes better (in this situation). The slaw recipe can be applied to any number of BBQ sandwiches. It'll cut right through any fatty, meaty ingredients that might be dominating the sandwich, aka ribs and onion rings. BTW,just because this slaw is healthy doesn't mean the sandwich is. This sandwich is, very much so, unhealthy. 

 

1 cup thinly sliced cabbage

1 cup julienned apples

1 cup thinly sliced red onions

3 tablespoons of apple cider vinegar

juice of 1 fresh lemon

1 teaspoon celery seeds

2 teaspoons kosher salt

2 teaspoons freshly ground black pepper

1 baguette, toaster

Baked Ribs and BBQ sauce (page 126), for garnish

Shoku's Caramelized Onion Rings (page 62), for garnish  

 

For the pickled slaw, in a bowl, toss together the cabbage, apples, red onion, cider vinegar, lemon juice, celery seeds, salt, and pepper.

 

Slather BBQ sauce on the bottom of a toasted baguette, followed by the pickled slaw, deboned ribs, onion rings, and more BBQ sauce, and top off with the other half of the baguette. Eat it up.