Baby Back Rib Sandwich
8 Hours, 15 Minutes
Big Marty’s Rolls go hand in hand with summer cookouts, which makes them an obvious choice for slow cooked, tender baby back ribs coated in BBQ sauce with toppings like crumbled bacon, waffle fries, sliced red onion, dill pickles, or crispy fried onion strings.
In a large slow cooker, combine ketchup, water, brown sugar, apple cider vinegar, hot sauce, smoked paprika, garlic powder, Worcestershire sauce, and molasses. Mix until well combined.
Place ribs in slow cooker, meat side down, cover with sauce and cook for 8 hours on low or 6 hours on high until ribs easily pull out. Rotate ribs after 2 hours of cooking and baste with sauce as needed.
Once ribs are tender, remove bones and serve on Martin’s Big Marty’s Buns topped with your choice of toppings such as BBQ sauce, fried onion strings, crumbled bacon, waffle fries, pickle chips, or sliced red onion.
1 Whole Rack Baby Back Ribs, split in half
1 Cup Ketchup
1 Cup Water
1/4 Cup Brown Sugar
2 Tablespoons Apple Cider Vinegar
1 Teaspoon Hot Sauce, or to taste
2 Teaspoons Smoked Paprika
1 Teaspoon Garlic Powder
1 Teaspoon Worcestershire Sauce
2 Teaspoons Molasses
6 Martin’s Big Marty’s Rolls
BBQ Sauce, for serving
Fried Onion Strings, for serving
Cooked Bacon, crumbled
Waffle-Cut Fries, for serving
Dill Pickle Chips, for serving
Red Onion, thinly sliced, for serving