Whenever I see country spareribs on sale, bone in or boneless, they come home with me. I grew up eating these although my father would hammer them on the grill until they were black and dry. I cook mine on the gas grill, set at high, for about one minute on each side then shut the burner off under the ribs and adjust the remaining burners down to about 300, then let them cook for about 20 minutes or so, turning often and saucing prior to each turn. Normally some fruits like pineapple or apples get grilled to go with the dish or for later use. There is always more than we can eat for dinner, so we use the leftover ribs for breakfast, and since I had some Italian rolls hanging around, for the first time we made leftover rib sandwiches!

Ingredients:

2-3 ribs off the bone sliced and chopped
1 grilled apple sliced thin
1 tsp homemade mustard
1 tsp chopped chipotle with adobo sauce
1 large shallot
1 spring onion (substitute another shallot if non on hand)
3 tbsp olive oil
2 tbsp marsala cooking wine
½ cup apple juice
½ tsp Carolina BBQ sauce
2 Italian rolls
1-2 tbsp butter
1 handful spinach.

 

Directions:

  1. Split the rolls partway through and “knead” them open so the hinge doesn’t break. Heat a wide pan or griddle up, add 1 tsp olive oil, and place the rolls in and shush them around. Using a weight helps get them evenly browned and turn a couple times. Pull from the pan when browned and place on the plates and top with the spinach.
  2. Heat a cast iron pan to about medium along with 2 tbsp olive oil, then add the shallots and onions. Allow the onions to sweat then add the marsala and apple slices and cook for a couple minutes. Next add the mustard, chipotle, and apple juice, BBQ sauce, butter and salt and pepper.  Allow to cook for a few more minutes (keep the heat up) then add pork and reduce the sauce until almost gone.
  3. Spoon the mixture on the two rolls and pour over any remaining sauce. Breakfast is ready!