Wow! I thought that the barbecue ribs I used to make were the best anywhere. Not any more! The tenderness and barbecue taste of these barbecue short rib sandwiches with avocado beat any I’ve ever tasted.
BBQ Short Rib Sandwiches with Avocado
Topped with the crispy fried onions and the avocado, it is hard to describe the heavenly, mouth watering taste that leaves you wanting more.
Related: Oven fried onion rings
When I lived in Texas, we had our favorite barbecue restaurant that we soon became addicted to. They supplied each person with a plastic bib to wear while eating. Believe me, you soon found out how much you needed it.
We loved that place, but we don’t need it anymore. We can now satisfy our short rib sandwich craving at home. This recipe lives up to the best you’ll find anywhere.
The preparation time for this recipe is only about fifteen minutes. It does take quite a while for the cooking, which is about four and a half hours, but when you taste this finished entree, you will gladly admit that it is worth the time. It is so tender that the meat falls off the bones.
To shred the meat is so easy with two forks. It almost seems to shred itself.
During the summer, we often have company in the evenings. With teenagers in the house, their friends comes over two or three times a week. Of course, we need to feed them. It seems that their stomachs are never full. If I ask them what sounds good to eat, they all call out, at the same time, “your now famous barbecue rib sandwiches. And don’t forget the avocado.” Then, you can hear the laughter.
So, if you are planning a picnic, a fourth of July party or a teenage backyard bash, feed them these barbecue short rib sandwiches with avocado. They’ll be asking to eat with you as often as you have time to make this recipe. It’s a winner!!
BBQ Short Rib Sandwiches with Avocado
Ingredients
- 2 tap kosher salt
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp paprika
- 2 tsp freshly ground black pepper
- 1 tsp cayenne pepper
- 1 tsp ground ginger
- 1 tsp dry mustard
- 5 lb. bone-in flanken short ribs
- 6 tbsp canola oil
- 2 medium onions chopped
- 10 10 garlic cloves smashed
- 3 cupa barbecue sauce
- 3 tbsp Worcestershire sauce
- 4 burger buns
- 4 tbsp mayonnaise
- 2 medium avocados pitted, peeled, and sliced
Instructions
- Preheat the oven to 325°F.
- In a large bowl, combine the salt, onion powder, garlic powder, paprika, pepper, cayenne, ginger, and dry mustard. Add the short ribs and rub in the spice mixture until the meat is well coated on all sides.
- Heat 5 tablespoons of the canola oil in a Dutch oven or large heavy-bottomed ovenproof pot over medium-high heat. Sear the short ribs, in batches, on both sides until nicely browned, about 4 minutes per side. Remove the meat from the pot. Add the remaining 1 tablespoon oil, the onions, and the garlic and sauté until caramelized, 8 to 10 minutes. Return the short ribs to the pot. Cover with the barbecue sauce, 2 cups water, and the Worcestershire and bring to a boil. Cover the pot and transfer it to the oven. Cook until the meat is falling off the bone, about 4 hours.
- Remove the meat from the pot and place it in a large bowl. Discard the bones. Shred the meat into small pieces using two forks. Use a ladle or large spoon to skim the fat from the sauce. Add enough of the sauce to the meat to moisten it well (reserve the rest of the sauce for another use if you like).
- To assemble the sandwiches, open up the burger buns, and and spread each side with 1 tablespoon mayonnaise. Top with 1 cup meat and one-quarter of the avocado slices.
MAKE IT A MEAL
Its already a meal (especially with all the meat I’m stuffing into these buns), but go the extra mile and top with Crispy Fried Red Onions: Thinly slice 2 red onions and toss them in a resealable plastic bag with ⅓ cup all-purpose flour, 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 to 2 teaspoons cayenne powder, if desired.
Seal the bag and toss to coat. Heat 2 inches canola oil in a deep heavy pot to 360°F. Shake the excess flour off the onions and fry in batches until golden brown and crispy, 4 to 6 minutes. Remove the onions from the oil with a slotted spoon and drain them on paper towels.
Serve immediately. Also great as a topping for burgers, hot dogs, or grilled steak.
