Pork rib sandwich

BBQ SAUCE

1. 1Step 1: In a pot, combine the ketchup, brown sugar, apple cider vinegar, maple syrup, Worcestershire sauce, Maggi seasoning, salt, garlic powder, and smoked paprika.
2. 2Step 2: Bring to a light simmer over medium heat, stirring occasionally, until smooth and well combined. Set aside.

PREP THE RIBS

1. 1Step 1: Preheat your oven to 150°C (300°F) if using the oven method, or your smoker to 120°C (250°F) if smoking.
2. 2Step 2: In a bowl, mix the salt, brown sugar, mustard powder, garlic powder, fennel powder, and smoked paprika to create the dry rub.
3. 3Step 3: Remove the back membrane from the ribs by gripping it with a paper towel and pulling it off.
4. 4Step 4: Spread ½ tbsp yellow mustard evenly over each rack of ribs.
5. 5Step 5: Season generously with the prepared dry rub.

COOK - OVEN METHOD

1. 1Step 1: Take two pieces of foil, place the seasoned ribs inside, and add ½ tbsp apple cider vinegar.
2. 2Step 2: Wrap tightly in two layers of foil and place in the oven for three hours.
3. 3Step 3: After three hours, remove the ribs from the oven, unwrap, and carefully remove the bones.
4. 4Step 4: Brush generously with the prepared barbecue sauce.

COOK - SMOKER METHOD

1. 1Step 1: Place the seasoned ribs directly into the preheated smoker at 120°C (250°F) for three hours (no need to wrap at this stage).
2. 2Step 2: After three hours, remove the ribs, place them on a sheet of foil, and add 20g (¾ oz) butter.
3. 3Step 3: Wrap tightly and return to the smoker for another two hours.
4. 4Step 4: After two hours, remove the ribs and increase the smoker temperature to 150°C (300°F).
5. 5Step 5: While the smoker is heating up, carefully unwrap the ribs and cover them with the prepared barbecue sauce.
6. 6Step 6: Place the glazed ribs back into the smoker for 15 minutes until the sauce sets.

ASSEMBLE

1. 1Step 1: Slice the ciabatta loaves in half and toast the cut sides until golden.
2. 2Step 2: Add the glazed, boneless pork ribs, then top with sliced dill pickles and finely sliced onions.
3. 3Step 3: Serve and enjoy!