BBQ Rib Meat Muffuletta
Deboned rib meat tossed in a sweet heat BBQ sauce on a traditional muffuletta bun.
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Ingredients
- 2 pounds St. Louis style pork ribs
- 1 loaf Muffuletta bread loaf (10-inch)
- 1 1/2 cups Giardiniera (pickled vegetable mix)
- 1/2 cup Pitted kalamata olives
- 1/2 cup Brown sugar
- 1/4 cup Apple cider vinegar
- 1 teaspoon Cayenne pepper
- 1 tablespoon Smoked paprika
- 6 slices Provolone cheese slices
- 4 ounces Genoa salami
- 3 tablespoons Extra virgin olive oil
- 2 cloves Garlic cloves, minced
Instructions
- 1
Rub the ribs with smoked paprika and salt, then slow-roast at 275°F for 3.5 hours until the meat is tender enough to pull away from the bone easily.
- 2
While ribs roast, pulse the giardiniera, olives, garlic, and olive oil in a food processor to create a coarse, traditional olive salad spread.
- 3
Carefully remove all bones and cartilage from the hot ribs, shredding the meat into bite-sized chunks while maintaining some texture.
- 4
In a small saucepan, simmer brown sugar, apple cider vinegar, and cayenne pepper until reduced by half to create a 'sweet heat' glaze.
- 5
Toss the deboned rib meat in the warm glaze until every strand is thoroughly coated and glistening.
- 6
Slice the muffuletta loaf horizontally and spread a generous layer of the olive salad on both the top and bottom cut surfaces.
- 7
Layer the bottom bun with Genoa salami, the BBQ rib meat, and provolone cheese, then close the sandwich.
- 8
Wrap the entire sandwich tightly in foil and bake at 350°F for 15 minutes to melt the cheese and allow the juices to penetrate the bread before slicing into wedges.
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