16 ounces uncooked pork spareribs meat (cut off the bones from 1 rack)
3 tablespoons water 1 teaspoon granulated sugar
3/4 teaspoon salt
4 6-inch center split white sandwich rolls (Sara Lee makes the perfect size)
1 cup Hunt's Original Barbecue Sauce
8 dill pickle slices
1/2 cup sliced yellow onion
Instructions
1. Combine pork, water, sugar, and salt in a
food processor and puree on high speed for 30
to 60 seconds or until completely smooth.
2. Divide pureed pork into 4 equal portions
that weigh 4 ounces each. Line a baking sheet
with parchment paper or nonstick foil. Using
your fingers that have been moistened with
water form each portion of pork on the lined
baking sheet into rectangles that measure 6 1/2
inches by 3 inches. Gently press another sheet
of parchment paper or nonstick foil onto the
top of the pork patties and then pop the whole
pan into the freezer for a couple hours, or
until the pork is frozen solid.
3. When you are ready to make your sandwiches
preheat a large skillet or griddle over medium
heat. Slice the sandwich rolls to separate the
top and bottom half, then brown the faces of
the top and bottom roll halves (crown and
heel).
4. When the rolls are browned, use the same pan
to cook the pork. Cook the pork on one side for
3 to 4 minutes or until browned in spots, then
flip each pork patty over and cook for another
3 minutes. Remove all the pork patties to a
platter to cool just a bit. The barbecue sauce
will stick better if the pork cools down for a
minute or two.
5. As pork cools pour 1 cup of barbecue sauce
into a large shallow bowl. When the pork has
cooled some, use tongs to dip each patty into
the barbecue sauce until the pork is completely
covered with sauce. Place the pork onto the
heel of a sandwich roll, then arrange two
pickle slices on the pork. Drop about 2
tablespoons of chopped onion on the pork, and
then top off each sandwich with the crown.
6. Just before serving, zap each sandwich for
15 seconds in your microwave on the highest
setting. This will warm the bread as if it had
been wrapped in paper like the original.
Tidbits If you want a smokier flavor, add 1/4
teaspoon hickory liquid smoke to the food
processor when you puree the meat.
Originally Submitted
11/30/2015
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