- Hi, I'm Alvin, and today I'll be showing you
how to make my barbecue rib sandwich to feed a crowd.
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So this recipe's pretty cool because it's basically
a giant version of that favorite fast-food rib sandwich
that pretty much everybody knows.
It requires a entire slab of baby back ribs,
which is kinda awesome 'cause I love ribs, I love meat.
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So basically, the concept is that you cook barbecue ribs
pretty normally, and you just add some seasoning,
your glaze, your barbecue sauce to make a nice rack of ribs.
So the funny thing is, the idea came to me
at a very weird time.
I was in my dorm, my senior year of college,
and at 1:30 a.m., I was browsing the Internet
looking for barbecue videos to fall asleep to.
I saw this video where they had taken a giant slab
of barbecue ribs, and they were like, "Oh my God!"
I think they flipped it over and then he wanted to show
the camera how tender the meat was,
so he took one of the bones out.
And I was like, "Oh my God!"
He just straight-up pulled a bone right out of the rib.
The person did that to show how tender it was,
and I was like, "Whoa, but wait.
"What happens if you take all of them out?"
So I had this brain blast at like 2 a.m., laying in bed
on a weeknight, and I was like, "I wanna try this."
Kinda slowly pull the bone right out of each sort of rib.
And the key here is actually not to just tear it out.
You wanna keep as much of it as intact as possible
because you want it to be a nice sandwich.
But the tricky thing is, if it's super tender,
it's gonna fall out.
That's totally fine.
And I gotta say, when I was making this video,
I definitely like, the moment I first pulled a bone out,
it was just so satisfying in all the right
and all the wrong ways that I just kept doing it,
and I was like, "Man, I should probably record this."
I was pulling out the bones from a very close-up angle
for a very long time.
So, kinda after that's done, you kinda cook it,
you glaze it, you cook it normally as you would.
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And the trickiest part is transferring that slab
of beautiful glazed meat onto a nice bun.
And the key here is to actually get a nice piece
of toasted bread that matches whatever the ribs
you're gonna make.
So, as long as you get some bread, and you toast it,
and you butter it, and it fits with the rib.
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And you kinda add, you know you can add
whatever toppings you want.
I like onions, so I chose to add onions and some parsley.
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The coolest part is when you actually serve it,
because when you slice it along the edges of the sandwich,
you're actually gonna get one rib per person,
and it's 'cause like, that is like one sandwich per person.
So just cut it up into what you think where the ribs were.
Everybody gets a nice sandwich that they can just chomp on,
and it's like a boneless rib.
And what could be better than that?
I was surprised it actually turned out really well.
It's kinda like your childhood fast-food rib sandwich
reimagined with actual ribs, because who knows what's in
the original one?
But that's pretty much it, and I think this is a great
recipe if you wanna have friends over.
It's great for potlucks, it's great for parties.
You know, I think you can pretty much blow people's minds.
And if you do make it, tag me, send it over.
I think it's awesome when you guys make our recipes,
so I think that's a keeper for sure if you wanna entertain,
if you just want some ribs, of if you're just
lookin' for lunch like me on a weekly basis.