Marinated, slow cooked and topped with a crunch – BAM!
There are so many good things to say about this sandwich that I don’t know where to start. All I can think about is how good it tasted for dinner last night!
Okay, okay – let’s get started.
Don’t, whatever you do, just don’t skip the marinade process for the ribs. It’s where the flavor is at, and the ribs need it. Emeril asks you to mix soy sauce, dry sherry, garlic, spices, sesame oil, hoisin sauce, green onion, sugar, and ketchup together. Part of it will be the marinade, part of it will be reserved so you can baste the ribs while they cook and then mix with the chopped meat for a juicy sandwich. Allow to sit for 5 hours or overnight – I went overnight.
So here’s where Emeril and I differ – his recipe calls for country-style pork ribs. Country-style, to me, means boneless. However, Emeril mentions in the recipe how you will take the bones out of the ribs after they cook. Either it’s a midwestern issue, or I’m clearly missing something here, but the only country-style ribs I could find were boneless. You’ll end up with a great sandwich regardless, but it’s much easier to get crispy, juicy pork ribs if you buy them bone-in.
Here are my kitchen helpers, giving me some company!
Pickled green onions were the reason I was drawn to this recipe. Emeril provides a recipe that can be made one hour or up to 3 days before hand. I made these a few nights prior when I had a free moment. Pickled items should sit for at least a little while so that you can really get the full flavor benefit of the pickling process.
They were so, so tasty. Hint – make sure you get all of the green onions into the brine. After I took the picture I smushed them into the juices so everything could pickle.
However, I felt like the cucumbers made the dish. They add a lovely cold crunch to the sweetness of the ribs.
It’s hard to see the pickled green onions but they’re tucked into the little pork crevices. I also ended up using hoagie rolls instead of the suggested potato rolls because I totally spaced purchasing them at the store.
It was also a really easy sandwich to prepare. Make the marinade the night before, let the pork slow cook in the oven, chop it up and top it off. Definitely delicious and I can’t wait to make it again! Thanks, Emeril