Ingredients:
- 2.5 lb baby back pork ribs
- 2 tbsp yellow mustard
- 3 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 0.25 cup apple juice
- 1 cup ketchup
- 0.25 cup apple cider vinegar
- 2 tbsp molasses
- 1 tbsp Worcestershire sauce
- 1 tsp liquid smoke
- 4 hoagie rolls
- 0.5 medium white onion, sliced
- 16 dill pickle slices
- 2 tbsp unsalted butter
Instructions:
- Lay the 2.5 lb baby back pork ribs on a clean surface and peel away the thin white membrane on the bone side using a paper towel for grip. Note: This allows the rub to penetrate the meat rather than just sitting on a tough film.
- Coat both sides of the ribs with 2 tbsp yellow mustard until the surface is tacky and evenly yellow.
- Combine brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper; sprinkle liberally over the ribs until no pink meat is visible.
- Place the ribs on a large piece of foil, pour 0.25 cup apple juice into the bottom, and fold the foil tightly until the package is completely airtight.
- Place in a 300°F oven for 3 hours until the meat has visibly pulled back from the bone ends.
- While the meat roasts, whisk ketchup, apple cider vinegar, molasses, Worcestershire, and liquid smoke in a small saucepan over medium heat until the mixture bubbles and thickens slightly.
- Remove ribs from the oven, open the foil carefully, and let rest for 15 minutes. Use tongs to gently twist and pull each bone out until only the solid slab of meat remains.
- Brush the boneless meat with your prepared sauce and place under the broiler for 3-5 minutes until the sauce is bubbling and dark mahogany.
- Split the 4 hoagie rolls and spread with 2 tbsp unsalted butter. Toast in a pan until the edges are golden and crisp.
- Slice the meat into sandwich sized portions, place on the rolls, and top with 16 dill pickle slices and 0.5 medium white onion slices until the sandwich is towering and colorful.