Bogatyrsky sandwich with pork ribs

Votes: 1

How to Make a Bogatyrsky Pork Rib Sandwich

Time: 2 hours 15 minutes
Complexity: average
Servings: 4

A whole rack of pork ribs is the perfect size for a hearty sandwich on a 12-inch bun, which can then be cut into several portions, if desired. This rib roast uses the meatier ribs, cut from the loin area. They are rubbed with a barbecue spice mix, wrapped in foil, and grilled over indirect heat until tender. The bones are then removed from the rack, and the pork is grilled directly over the coals until a delicious crust forms. While grilling, the meat is basted with a fragrant, sweet and tangy barbecue sauce. Place the rack of cooked ribs on a split bun, top with onions and pickles, and you're ready to go!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Ribs

1 layer of meaty pork ribs cut from the loin, weighing 0.7 kg.
1 hoagy roll bun 30 cm long, cut horizontally in half
1 tbsp. l. brown sugar
2 tsp chili powder
2 tsp smoked paprika
1/4 tsp granulated garlic
Sliced onion rings and pickled cucumber slices, for serving

Barbecue sauce

3/4 cup ketchup
1/4 cup apple cider vinegar
1/3 cup brown sugar
2 tablespoons honey mustard
2 tsp hot sauce
1 teaspoon chili powder
0.5 tsp smoked paprika
1/4 tsp granulated garlic
1/4 teaspoon liquid smoke (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork ribs, pork, sandwich buns, barbecue sauce, liquid smoke, chili seasoning, garlic granules, paprika, ketchup

Cooking the dish according to the recipe:

Grilled ribs

Prepare an outdoor grill for direct and indirect heat (if your grill has a thermometer, aim for a temperature of around 350°F). In a small bowl, combine the brown sugar, chili powder, smoked paprika, garlic, 1 teaspoon salt, and 1/4 teaspoon black pepper.
Insert a knife between the membrane and the ribs from the back of the slab. Firmly grasp the separated end of the membrane with a paper towel to compress it, pull it out, and discard. Sprinkle the spice mixture over both sides of the ribs and rub it in. Wrap the ribs tightly in aluminum foil and place over indirect heat. Roast, turning once, until the meat is tender and falling off the bone but not falling apart, 1 hour 15 minutes to 1 hour 30 minutes.

Barbecue sauce

Meanwhile, in a small saucepan, combine ketchup, vinegar, light brown sugar, honey mustard, hot sauce, chili powder, smoked paprika, granulated garlic, liquid smoke, if using, and 1/4 cup water. Bring to a boil and simmer over medium heat, stirring occasionally, until thickened, 10-12 minutes.
When the ribs are tender, remove them from the grill and unwrap them (do not turn off the grill). Let them cool until you can handle them without burning your fingers. Using a knife, score the skin on the back of the ribs and carefully remove the bones, keeping the ribs intact.
Increase the grill heat to high, preparing a direct heat zone. Place the boneless ribs on the grill, convex side up, and brush with barbecue sauce. Cook until the underside is crispy, about 2 minutes. Carefully flip the ribs and brush the undersides of the ribs with more sauce. Continue cooking until the ribs are glossy and crispy, another 2-3 minutes.
Place the sandwich on a bun, spread with sauce, and top with onions and pickles. Cut the sandwich into quarters. Serve with extra sauce in a separate bowl.