Memphis-Style BBQ Rib Sandwich with Coleslaw Recipe

Memphis-Style BBQ Rib Sandwich with Coleslaw – A Southern Classic!

Savour the bold, smoky flavours of Memphis-style BBQ with this mouth-watering rib sandwich! Tender, fall-off-the-bone ribs are smothered in a rich, tangy BBQ sauce and nestled between soft, toasted bread. Topped with crisp, creamy coleslaw for the perfect balance of heat and crunch, this sandwich delivers an irresistible bite every time. Whether you're hosting a summer cookout or just craving authentic Southern BBQ, this flavour-packed sandwich is a must-try. Get ready to taste Memphis in every bite!

Course lunch, Main Course, Snack

Cuisine English, french, USA

Keyword BBQ recipe, Memphis-Style BBQ Rib Sandwich with Coleslaw, Memphis-Style BBQ Rib Sandwich with Coleslaw recipe

Prep Time 30

Cook Time 2

Servings People

Calories 996

Ingredients

Forthe BBQ Ribs:

1.5 kg pork ribs
2 tbsp vegetable oil
2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp brown sugar
1 tbsp cayenne pepper
Salt and black pepper, to taste
200 ml barbecue sauce

For the Coleslaw:

For the Sandwich:

4 brioche Rolls
butter, for toasting

Instructions

Prepare the Ribs:

Preheat your oven to 150°C (300°F).
Remove the membrane from the back of the ribs.
In a small bowl, mix together the smoked paprika, garlic powder, onion powder, brown sugar, cayenne pepper, salt, and black pepper.
Rub the ribs with vegetable oil and then coat evenly with the spice mix.

Cook the Ribs:

Place the ribs on a baking tray lined with foil. Cover tightly with another sheet of foil.
Bake in the preheated oven for 2 hours or until tender.
Once cooked, remove the top foil and brush the ribs with barbecue sauce.
Increase the oven temperature to 220°C (430°F) and bake for an additional 10-15 minutes to caramelise the sauce.

Prepare the Coleslaw:

In a large bowl, combine the cabbage, carrot, and red onion.
Ina small bowl, whisk together the mayonnaise, apple cider vinegar, mustard, salt, and black pepper.
Pour the dressing over the vegetables and toss well. Refrigerate until needed.

Assemble the Sandwiches:

Slice the brioche buns in half and butter each side lightly.
Toast the buns on a hot pan or grill until golden.
Cut the ribs into sections to fit the buns, removing the bones as you go.
Place the rib meat onto the bottom half of each bun.
Top with a generous portion of coleslaw.
Finish with the top half of the bun and serve immediately.

Notes

Tips

Preparing the ribs is essential for achieving the perfect Memphis-Style BBQ Rib Sandwich with Coleslaw. For the best flavour, allow the ribs to marinate in the fridge for at least two hours, or preferably overnight. Cover the ribs during marination to let the spices penetrate the meat deeply.

When you're ready to cook, remove the ribs from the fridge and let them sit at room temperature for about 30 minutes. This helps in achieving even cooking. Whether you opt for grilling or baking, brushing the ribs with olive oil before cooking will help achieve that desirable caramelised finish.

The goal is to achieve a tender, fall-off-the-bone texture with a smoky, slightly charred crust. Periodically basting the ribs with Memphis-style BBQ sauce as they cook will infuse them with an irresistible blend of sweet, tangy, and smoky flavours.

Nutrition