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Jumbo boneless rib sandwich

Welcome to sandwich heaven! Juicy and tender ribs, with rainbow slaw and a deluxe mayo, sandwiched between two slices of bread. 




  • 2 lbs (910 g) whole baby back ribs
  • 2 tablespoons yellow mustard
  • 2 tablespoons smoked paprika
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1/2 teaspoon cumin
  • 2 tablespoons brown sugar
  • 1 teaspoon salt

Chipotle BBQ Sauce

  • 1 tablespoon chipotle
  • 1/3 cup ketchup
  • 1 tablespoon mustard
  • 3 tablespoons molasses
  • 2 tablespoons white vine vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 2 tablespoons water

Deluxe Mayo

  • 1/4 cup mayonnaise
  • 1 tablespoon grainy mustard

Rainbow Slaw

  • 1/2 cup red onion
  • 1/2 cup cucumber
  • 1/3 cup white wine vinegar
  • 1/4 teaspoon salt
  • 1 tablespoon sugar
  • 2 tablespoons mayonnaise
  • 1 teaspoon pickling liquid
  • Pinch of black pepper
  • 1/4 teaspoon sugar
  • 1 cups of shredded slaw mix
  • 1 loaf white bread, unsliced
  • Butter, for spreading


  1. Preheat the oven to 325F/163C.


  1. Trim the ribs to a length of 8 bones. With the bone side of the ribs facing up, score the corner of the membrane with your knife to give you a piece to hold on to. Using a kitchen towel, pull the membrane off of the ribs. Score the length of each bone for easy removal of bones after baking. reserve
  2. Add chilli powder, smoked paprika, garlic powder, onion powder,  cinnamon powder, brown sugar, and salt to a bowl. Mix to combine. reserve
  3. Brush the ribs front and back with the mustard. Sprinkle on, rub, and rub ribs.
  4. Place ribs meat side up into a roasting pan. Add one-third cup of water to the pan and cover it with aluminum foil. Bake at 325 F for 2- 3  hours or until a BBQ skewer easily slides in and out of the rib meat. Remove ribs from the oven, uncover, and gently coat with some of the Chipotle BBQ Sauce. Cover again with foil and transfer to the oven for another 30 min. RemoveRemove the ribs and allow them to rest for 20 minutes. Using tongs, flip the ribs over to expose the bones and carefully remove each of the bones. 

Chipotle BBQ Sauce

  1. To a small heavy-bottomed pot, add ketchup, yellow mustard, white sugar, molasse, cinnamon, garlic powder, chipotle in adobo sauce,  white wine vinegar and stir to combine. Bring to a gentle boil and cook for another 2 minutes. Remove from heat.

Deluxe Mayo

  1. Add mayonnaise and grainy mustard to a bowl and stir until combined.

Rainbow Slaw

  1. To a bowl, add sliced red onion, sliced cucumber, white vinegar, salt, sugar and mix. reserve
  2. Add shredded cabbage slaw mix in a large bowl, the quick pickled onions and cucumber, and stir to combine. Reserve.

Assemble Jumbo Rib Sandwich

  1. Slice the loaf of bread lengthwise in 3. The top and bottom slices will make the sandwich layers, and the middle slice will be reserved for croutons or breadcrumbs for another dish.
  2. Butter the sliced sides of the loaf pieces and skillet on a hot pan or grill until toasted.
  3. Cover the toasted slices of bread with Deluxe Mayo and add Rainbow Slaw to the bottom slice. Lay the ribs on top of the  Rainbow Slaw—cover the ribs in more Chipotle BBQ Sauce. Add the top slice of bread. Slice loaf in 2 or 4 servings. Enjoy! 

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