Best-Ever Buf­falo Rack O' Ribs Sand­wich

The Oakdale Leader - - NEIGHBORHOOD VALUES -

Serv­ings: 4

Slaw: 1/4 cup may­on­naise 1 ta­ble­spoon le­mon juice 1/2 tea­spoon Lawry's Sea­soned

Salt, plus ad­di­tional, to taste 1/8 tea­spoon coarsely ground black pep­per, plus ad­di­tional, to taste 2 cups shred­ded green cab­bage 1/2 cup shred­ded car­rot 1/4 cup diced cel­ery, chopped 2 ta­ble­spoons fresh cel­ery leaves 2 ta­ble­spoons fresh flat-leaf

pars­ley, chopped Ribs: 1 rack (about 2 pounds) baby

back ribs 3 ta­ble­spoons firmly packed

brown sugar 1 ta­ble­spoon Lawry's

Sea­soned Salt 4 ta­ble­spoons hot sauce, di­vided, plus ad­di­tional for spread­ing and serv­ing (op­tional) Sand­wich: 1 soft French loaf (12-14 inches), split olive oil Lawry's Sea­soned Salt McCormick coarsely ground black pep­per 1/4 small red onion, thinly sliced 1/4 cup crum­bled blue cheese To make slaw: In medium bowl, whisk may­on­naise, le­mon juice, sea­soned salt and pep­per. Add cab­bage, car­rot, cel­ery, cel­ery leaves and pars­ley; toss to com­bine. Sprin­kle with ad­di­tional sea­soned salt and pep­per, to taste.

To make ribs: Pre­pare grill for in­di­rect medium heat at about 350 F.

In­sert but­ter knife between mem­brane and bone on back­side of ribs. Grab mem­brane with pa­per towel then pull to re­move mem­brane; dis­card. Rub ribs on both sides with brown sugar and sea­soned salt. Wrap ribs tightly in alu­minum foil and place on in­di­rect-heat side of grill. Grill ribs, turn­ing once un­til meat is ten­der and pulling away from bone but not to­tally fall­ing apart, about 1 hour, 15 min­utes-1 hour, 30 min­utes. Re­move ribs from grill.

Un­wrap ribs and let cool un­til cool enough to han­dle. Us­ing sharp knife, care­fully slit skin on back of ribs and re­move bones, keep­ing slab in one piece.

Place bone­less rib slab on di­rect-heat side of grill, rounded-side up, and brush top with 2 ta­ble­spoons hot sauce. Grill un­til un­der­side be­gins to crisp, about 2 min­utes. Care­fully flip ribs and brush top with the re­main­ing hot sauce. Con­tinue to grill ribs un­til glossy and caramelized, about 2-3 min­utes.

To as­sem­ble sand­wich: Scoop out most of soft in­sides of top of French bread to make room for top­pings. Brush cut sides with oil and sprin­kle with sea­soned salt and pep­per. Grill on di­rectheat side of grill un­til bread is toasted and grill marks ap­pear, about 3 min­utes.

Place ribs on bot­tom of loaf. Brush with ad­di­tional hot sauce, if de­sired, and top with slaw, onions and blue cheese. Cover with top of loaf. Cut into four pieces.

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