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Slow-Cooked BBQ Pork Rib Sandwich with Pickles

Tender, melt-in-your-mouth slow-cooked pork ribs smothered in a rich, tangy BBQ sauce, served on toasted brioche buns and topped with crisp dill pickles. The ultimate effortless comfort food.

Prep 15 min Cook 8h Total 8h 25m Level Easy

Serves 6

Ingredients

Pork and Spice Rub

3 lbs Boneless country-style pork ribs — Trimmed of excess hard fat
1 tablespoon Smoked paprika
2 tablespoons Brown sugar — Packed
1 teaspoon Garlic powder
1 teaspoon Onion powder
1.5 teaspoons Kosher salt
1 teaspoon Black pepper — Freshly ground

Cooking Liquid and Sauce

0.25 cup Apple cider vinegar
0.5 cup Chicken broth — Low sodium
1 teaspoon Liquid smoke (optional) — Hickory or applewood
1.5 cups BBQ Sauce — Your favorite store-bought or homemade

Sandwich Assembly

6 whole Brioche buns — Split and toasted
1 cup Dill pickle slices — Thick cut
0.5 whole Red onion (optional) — Thinly sliced

Instructions

In a small bowl, mix together the smoked paprika, brown sugar, garlic powder, onion powder, kosher salt, and black pepper to create the spice rub.
~5 min
Rub the spices together with your fingers to break up any brown sugar lumps.
Pat the boneless pork ribs dry with paper towels. Rub the spice mixture evenly over all sides of the pork.
~5 min
Place the seasoned pork ribs into the slow cooker. Pour the apple cider vinegar, chicken broth, and liquid smoke (if using) around the sides of the pork, not directly on top to avoid washing off the rub.
~5 min
Cover and cook on LOW for 7 to 8 hours (or HIGH for 4 to 5 hours) until the pork is very tender and shreds easily with a fork.
~8h
Cooking on LOW yields the most tender, melt-in-your-mouth texture.
Carefully remove the pork ribs from the slow cooker and place them on a cutting board or large bowl. Discard the cooking liquid from the slow cooker (or save a little for moisture). Shred the meat roughly using two forks, discarding any large pieces of fat.
~5 min
Don't over-shred; leaving some chunks gives the sandwich a great 'rib' texture.
Return the shredded pork to the empty slow cooker. Pour the BBQ sauce over the meat and stir gently to combine. Let it sit on the WARM setting for 10 minutes to allow the flavors to meld.
~10 min
Toast the brioche buns until golden. Pile a generous amount of the BBQ pork onto the bottom half of each bun. Top with a layer of dill pickles and sliced red onions, then place the top bun on the sandwich.
~5 min
Serve immediately while the buns are warm and crispy.

Nutrition

620

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

1250

Sodium (mg)

120

Cholesterol (mg)

Equipment

Slow Cooker
Small bowl
Two forks
Cutting board
Chef's knife

Tips & Storage

For extra flavor, sear the seasoned pork ribs in a skillet with 1 tablespoon of oil over medium-high heat for 2-3 minutes per side before placing them in the slow cooker.
If you prefer bone-in baby back ribs, cook them whole in the slow cooker, then pull the bones out (they will slide right out) before shredding the meat.
Try tossing the red onions in a little apple cider vinegar and a pinch of salt while the pork cooks for quick pickled onions.
Storage: Store leftover BBQ pork in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Store buns and toppings separately.