Rib tip sandwich Recipe
American · Main course · 135 min total
A hearty, messy sandwich packed with tender, smoky pork rib tips and tangy barbecue sauce, perfect for a casual meal.
15
min prep
min prep
120
min cook
min cook
4
servings
servings
680
kcal/serving
kcal/serving
Ingredients
- 2 lbs pork rib tips
- 1 tbsp vegetable oil
- 1 tsp salt
- 1 tsp black pepper
- 1 cup barbecue sauce (your favorite)
- 1/4 cup apple cider vinegar
- 1 tbsp brown sugar
- 4 soft hoagie rolls
- 1 cup coleslaw (optional)
Instructions
- Season rib tips with salt and pepper. Heat oil in a large pot over medium-high heat and sear rib tips on all sides until browned, about 5 minutes.
- Add barbecue sauce, apple cider vinegar, and brown sugar to the pot. Stir to coat the ribs. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, stirring occasionally, until the meat is tender and falling off the bone.
- Remove rib tips from the pot and let cool slightly. Pull the meat from the bones and shred into bite-sized pieces. Discard bones.
- Return shredded meat to the pot with the sauce and stir to combine. Simmer for 5 more minutes.
- Toast the hoagie rolls lightly. Pile the rib meat onto the bottom halves of the rolls. Top with coleslaw if desired, then close the sandwiches. Serve immediately.
Tips
- For extra smokiness, add a few drops of liquid smoke to the sauce.
- Leftover rib meat can be stored in the fridge for up to 3 days and reheated.
- Serve with extra barbecue sauce on the side.
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