Pulled spareribs sandwich with melted sobrasada and fennel vegetables
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill , roaster
Ingredients
• 4 baby back ribs
• 1 carrot
• ½ leek
• 1 small piece of celery
• 2 shorter baguettes or
4 very long rolls
• 4 thin slices of sobrasada
de Mallorca (air-dried, spreadable raw sausage)
For the rub:
• 2 tablespoons sugar
• 2 tbsp thyme
• 2 tbsp oregano
• 2 tsp pepper
For the fennel vegetables:
• 2 bulbs of fennel
• 1 ½ tbsp sugar
• 2 tablespoons butter
• 1 shot of white wine
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preparation
➊ Grill the pork ribs and place them in a roasting pan with plenty of liquid. Add the carrot, leek and celery, as well as the rub and cook everything covered on the grill at a moderate temperature until the meat falls off the bone. Then remove the ribs, reduce the liquid and mix it with the pulled meat to make a thick sauce.
➋ Cut the fennel into half rings and braise with a little butter, sugar and a dash of white wine until soft.
➌ Cut the bread in half, toast the insides and spread a little butter on them. Spread the fennel on the bottom of the bread, pile up the pulled ribs mixture and place a very thin slice of sobrasada on top as a melting lid. Heat the halves in the grill until the sobrasada de Mallorca has melted and covers the pulled ribs like a cheese lid. Finally, place the bread lid on top.
Recipe by Freddy Boetzelen
The man behind the coals: Frederik, or Freddy for short, is a trained chef and professional BBQer and lives in the Allgäu region. The self-confessed globetrotter draws inspiration from the world's most diverse treasure troves for his culinary creations.
Recipe from FIRE&FOOD Magazine 02/2023
