Left Over Barbeque Rib Sandwich

Whenever I see on sale spareribs they come home with me. I cook mine on the gas grill set at high, for about a one minute on each side, then shut the burner under the ribs off, adjust the temp to about 300 and let cook for 20 mins or so, turning and saucing often. Normally some fruits like pineapple or apples get grilled as well, and there are always leftovers, so we like to make leftover rib breakfast sandwiches!

Ingredients

2-3 ribs off the bone sliced and chopped
1 grilled apple sliced thin
1 tsp Dijon mustard
1 tsp chopped chipotle with adobo sauce
1 large shallot chopped
1 spring onion chopped (substitute another shallot if not on hand)
3 tbsp olive oil
2 tbsp marsala cooking wine
½ cup apple juice
½ tsp Johnson’s BBQ sauce or similar)
2 Italian rolls
1 tbsp butter
1 handful spinach (optional)

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. 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.
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, apple slices, spinach and cook for a couple minutes. Next add the mustard, chipotle, 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.
Spoon the mixture on the two rolls and pour over any remaining sauce. Breakfast is ready!