The St. Louis Rib Sandwich from Checkers/Rally's features tender, smoky St. Louis-style ribs smothered in tangy barbecue sauce and stacked on a soft, toasted bun, delivering a savory and satisfying bite with every mouthful.
Equipments
- Rib smoker or oven
- Grill
- Sauce brush
- Mixing bowl
- Tongs
- Bun toaster or griddle
- Knife
- Cutting board
- Serving spatula
- Sauce pot
Ingredients
- 2 lbs (900g) St. Louis-style pork ribs
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup barbecue sauce
- 4 soft sandwich buns
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley (optional)
Using St. Louis-style pork ribs is essential for achieving the authentic smoky and tender texture characteristic of the sandwich. Proper seasoning with a blend of kosher salt, black pepper, smoked paprika, garlic powder, onion powder, ground cumin, and chili powder ensures a bold and balanced flavor profile. Applying barbecue sauce generously on the ribs before assembling the sandwich enhances the tangy and savory taste. Toasting the buns with unsalted butter adds a rich, buttery layer that complements the smoky ribs perfectly. Your homemade St. Louis Rib Sandwich from Checkers/Rally's copycat menu will deliver the same satisfying mouthful packed with tender ribs and tangy barbecue flavor.
Instructions
- Preheat smoker or oven to 275°F (135°C).
- Remove membrane from ribs and pat dry.
- Mix salt, black pepper, smoked paprika, garlic powder, onion powder, cumin, and chili powder in mixing bowl.
- Brush ribs with olive oil.
- Rub spice mix onto both sides of ribs.
- Place ribs in smoker or oven and cook for 2–2.5 hours, until tender.
- Preheat grill to medium-high.
- Brush cooked ribs with barbecue sauce.
- Grill ribs 3–5 minutes per side, adding more sauce as needed, until caramelized.
- Remove ribs from grill and carefully cut into portions fitting the buns, removing bones as needed.
- Slice sandwich buns in half.
- Spread butter on bun halves.
- Toast buns on toaster or griddle until golden.
- Place rib portions on bottom bun halves.
- Spoon extra barbecue sauce over ribs if desired.
- Add chopped parsley if using.
- Close sandwiches with top buns.
- Serve immediately with spatula.
Substitution
The St. Louis Rib Sandwich from Checkers/Rally's copycat menu offers tender, smoky ribs layered with tangy barbecue sauce on a soft bun for a classic barbecue experience. If you don't have access to St. Louis-style ribs, baby back ribs or spare ribs can be used as a substitute but may require adjustments in cooking time. When a rib smoker is unavailable, slow-roasting the ribs in an oven at a low temperature with a foil tent can mimic the tenderness and smokiness. Using a grill pan or a griddle to toast buns and warm ribs helps maintain the sandwich's authentic flavor and texture. Your barbecue sauce can be customized by adding a touch of honey or apple cider vinegar to balance sweetness and acidity according to your preference.
Tips
Make sure to remove the membrane from the back of the ribs before cooking to ensure tenderness and better spice absorption. Use a meat thermometer or check for internal tenderness after 2 to 2.5 hours in the smoker or oven to avoid undercooking or drying out the ribs. When grilling, apply barbecue sauce gradually to prevent burning while achieving a caramelized finish. Toasting the buttered buns just before assembling enhances flavor and adds a satisfying crunch to your St. Louis Rib Sandwich.
Nutritions
The St. Louis Rib Sandwich provides a generous source of protein from the tender pork ribs, essential for muscle repair and growth. The rub spices, including paprika and chili powder, add antioxidants and anti-inflammatory benefits to your meal. Olive oil and butter contribute healthy fats that aid in nutrient absorption and support heart health. Your serving also delivers a moderate amount of sodium and calories, mainly from the barbecue sauce and ribs, so consider balancing it with a side of vegetables or a fresh salad.
Storage
Store leftover St. Louis-style ribs tightly wrapped in aluminum foil or an airtight container to maintain moisture and flavor. Refrigerate your ribs within two hours of cooking, and consume them within 3-4 days for optimal taste and safety. Reheat gently in a low oven or skillet to preserve tenderness before assembling your sandwich again.
Variation or Alternatives
You can substitute St. Louis-style ribs with baby back ribs or country-style ribs for a different texture. Marinating the ribs overnight in a mixture of apple cider vinegar, honey, and spices enhances tenderness and flavor. Try smoking the ribs with applewood chips to impart a subtle fruity aroma instead of mesquite for a milder smokiness. For a twist, swap the traditional barbecue sauce with a spicy chipotle or sweet mango glaze to change the sandwich's overall taste profile.
Allergies
This sandwich contains pork ribs, which may trigger allergies in individuals sensitive to pork or other meats. The barbecue sauce often contains ingredients like soy, mustard, or preservatives that can cause allergic reactions. If you have food allergies, carefully check the specific sauce ingredients and bread components to avoid potential allergens.
Why this recipe?
The St. Louis Rib Sandwich at Checkers/Rally's stands out for its tender, smoky pork ribs smothered in a rich, tangy barbecue sauce that perfectly balances sweet and savory flavors. Crispy, toasted sandwich buns add a satisfying crunch that complements the juicy meat, creating a memorable texture contrast. You'll appreciate the authenticity of the marinade and sauce, which is a crucial aspect making this sandwich unique and worth recreating at home. Crafting a copycat version allows you to capture the bold, signature taste and share it anytime without waiting in line.